Carb Smart Seared Pork Tenderloin
with Broiled Snap Peas, Apple Slaw and Lemon Aioli
If you're looking for a dynamic meal that's low on carbs, look no further! We've got all the favourites together: savoury, smoky pork tenderloin, tangy apple slaw, creamy lemon aioli, and broiled snap peas. Your tastebuds and carb count are going to love it.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 tbsp
Southwest Spice Blend
227 g
Sugar Snap Peas
1 unit
Gala Apple
113 g
Kale Slaw Mix
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
Not included in your delivery
½ tsp
Salt*
½ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce. Pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.** Transfer to a plate and cover to keep warm.
While pork cooks, trim snap peas. Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tender-crisp, 3-5 min.
While snap peas broil, zest, then juice lemon. Combine honey, mustard, 2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Core, then grate apple directly in to the large bowl with dressing. Add kale slaw mix. Season with salt and pepper, then toss to combine.
Add lemon zest and mayonnaise to a small bowl. Season with salt and pepper, then stir to combine.
Thinly slice pork. Divide pork, snap peas and apple slaw between plates. Serve lemon aioli on the side for dipping.
