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Pork Tenderloin and Clementine Salad

with Feta and Spring Mix
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
590 kcal
Protein
: 
43g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Wheat
  • Tree nuts
  • Peanuts
  • Gluten
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Tenderloin

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Shallot

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

7 g

Thyme

28 g

Seed Blend

(May be present: Egg, Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts, Gluten, Sulphites)

56 g

Spring Mix

28 g

Croutons

(Contains: Milk, Wheat)

2 unit(s)

Clementine

Not included in your delivery

3.5 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt*

Calories590 kcal
Fat32 g
Saturated Fat4.5 g
Carbohydrate33 g
Sugar16 g
Dietary Fiber3 g
Protein43 g
Cholesterol95 mg
Sodium550 mg
Potassium950 mg
Calcium75 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Strainer
•Large Bowl
•Whisk
•Aluminum Foil

Cooking Steps

1
  • Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Roughly chop.
  • Pat pork dry with paper towel, then sprinkle over thyme, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown all over, 6-8 min.
2
  • Remove pan from heat, then transfer pork to a parchment-lined baking sheet.
  • Roast pork in top of oven, until cooked through, 14-16 min*
  • Carefully wipe the pan clean.
3
  • Peel, then segment the clementine's.
  • Peel, then cut shallots into 1/8-inch slices. Using a strainer, rinse shallots in cold running water.
  • Whisk together vinegar and 1 tsp (2 tsp) sugar in a large bowl.
  • Add shallots and season with salt. Stir to coat and set aside.
Toast seeds
4
  • Heat the same pan over medium heat.
  • When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside.
5
  • When pork is done, transfer to a clean cutting board.
  • Loosely cover with foil and set aside to rest, 5 min.
  • Meanwhile, in the bowl with pickled shallots, add 1 1/2 tbsp (3 tbsp) oil and stir together.
  • Add clementines, Spring mix, feta and croutons. Toss together.
6
  • Slice pork.
  • Divide salad between plates, then sprinkle over toasted seeds.
  • Top with pork.
  • Spoon any remaining dressing from the bowl over top.
Meal right image

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