Pork Tenderloin and Olive-and-Tomato Braised Halloumi
with Orzo and Yogurt Sauce- Milk
- Wheat
- Soy
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Sesame
- Triticale
- Soy
- Peanuts
- Mustard
Comfort and flavour go hand in hand in this Mediterranean-inspired meal. Seared pork tenderloin and halloumi are simmered in an olive-studded tomato sauce. They're served on top of a buttery base of roasted pepper-laced orzo for a meal you won't soon forget. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Pork tenderloin • Halloumi (pasteurized cow milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Mirepoix (carrot, onion, celery) • Spinach • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, chicken fat, corn starch, hydrolyzed vegetable proteins (corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Parsley • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract).
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Halloumi Cheese
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Mirepoix
56 g
Baby Spinach
7 g
Parsley
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Mediterranean Spice Blend
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Sesame, Triticale, Soy, Peanuts, Mustard)
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Sesame, Triticale, Soy, Peanuts, Mustard)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Milk, Sulphites, Soy)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
1.25 tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium non-stick pan over medium-high heat
- While the pan heats, pat pork dry with paper towels. Season with half the Mediterranean Spice Blend salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown all over, 6-8 min.
- While pork sears, core, then cut pepper into 1/2 -inch pieces.
- Transfer pork to a parchment-lined baking sheet. Reserve fat in pan. Roast pork in the top of the oven until cooked through, 14-16 min.**
- While pork roasts, reheat the same pan over medium. Add the peppers. Season with salt and pepper. Cook, stirring often, until tender-crisp and lightly golden, 3-4 min.
- Transfer peppers to a plate and cover to keep warm.
- Meanwhile add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
- While orzo cooks, drain olives.
- Cut halloumi into 1/2-inch cubes.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Roughly chop spinach.
- Roughly chop parsley.
- Add yogurt sauce, half the parsley to a small bowl. Season with salt and pepper. Stir to mix.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook, stirring often, until veggies are golden and beginning to soften, 2-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Add peppers, remaining parsley, remaining Mediterranean Spice Blend, reserved pasta water and 1 tbsp (2 tbsp) butter to orzo. Stir to mix. Cover to keep warm.
- Add crushed tomatoes, stock powder, halloumi, olives, pesto, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) water to mirepoix. Cook, stirring occasionally, until braise thickens slightly and halloumi is tender, 4-5 min.
- Once pork is cooked, transfer pork to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
- Remove braise from heat. Add spinach and any pork juices from baking sheet. Stir until spinach is wilted, 30 sec.
- Thinly slice pork.
- Divide orzo, and braised halloumi between plates. Top with pork.
- Spoon yogurt sauce over pork.
