Carb Smart Rainbow Pork Tenderloin
with Roasted Carrots and Beets- Milk
- Mustard
- Sulphites
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
There are a rainbow of flavours to taste in this veggie-filled pork tenderloin salad. Ingredients: Pork tenderloin • Carrots • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Beet • Roma tomatoes • Clementine • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Ingredients
340 g
Pork Tenderloin
113 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Carrot
2 unit(s)
Blueberry Jam
10 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Beet
1 unit(s)
Clementine
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then cut beet into 1/2-inch pieces.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels, then season with Montreal Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-5 min, turning occasionally, until golden.
- Remove the pan from heat.
- To a parchment-lined baking sheet, add pork.
- Roast in the middle of the oven for 12-14 min, until pork is cooked through.**
- To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 18-20 min, until golden.
- Meanwhile, halve tomatoes.
- Peel clementine, then separate into segments.
- In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine.
- Thinly slice pork tenderloin.
- Divide salad between plates. Top with pork. Sprinkle the remaining feta over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the blueberry dressing and the combination of flavors, especially the roasted beets and carrots in the salad.
- Ease of prep: Some found the recipe quick and easy to make, though a few noted it took longer than expected to cook the pork and vegetables.
- Suggestions: Consider cooking the pork at a lower temperature for longer to avoid dryness, and add more dressing to the salad for extra flavor.
- Portions: Several customers wished for more vegetables, particularly beets and carrots, to balance the meal.
- Texture: Some found the pork tender and juicy when cooked properly, while others noted it could be tough if overcooked.
