Montreal Spiced Pork
with DIY Zucchini Noodles
We're crazy for zoodles and now you can be too! DIY zucchini squash noodles get a tumble in a velvety dreamy cream sauce and topped with Montreal spiced pork tenderloin. You won't believe how easy this all comes together!
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
400 g
Zucchini
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Montreal Spice Blend
6 g
Garlic
56 g
Baby Spinach
7 g
Thyme
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from the stems. Peel, then mince or grate garlic. Using a vegetable peeler, peel zucchini lengthwise into long ribbons. Sprinkle salt evenly over zucchini ribbons. Set aside. Pat pork dry with paper towels, then season with Montreal Spice Mix.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning often, until golden-brown, 4-6 min. Transfer pork to a baking sheet. Roast pork in the top of the oven, until cooked through, 14-16 min.** Carefully wipe the pan clean.
While the pork cooks, pat the salted zucchini ribbons dry with paper towels. Re-heat the same pan over medium. When hot, add 1 tbsp butter, then the zucchini noodles. Cook, stirring occasionally until tender-crisp, 2-3 min. (NOTE: cook in batches for 4 ppl, using 1 tbsp butter for each batch.)
Add the spinach, garlic and thyme to the same pan. Cook, stirring often until the spinach wilts, 2-3 min. Remove the pan from the heat and stir in sour cream and 2 tbsp milk (dbl for 4 ppl).
Slice the pork. Divide the zucchini noodles between plates. Top with the sliced pork.
