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Pork Tenderloin & Lemony Sauce
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Pork Tenderloin & Lemony Sauce

Pork Tenderloin & Lemony Sauce

with Green Beans and Tomato Side Salad

This meal will evoke memories of your favourite Italian restaurant. Bright and zesty flavours pack an extra punch in this carb smart at-home supper!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Quick
Carb Smart
Allergens:
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

1 unit

Lemon

170 g

Green Beans

1 unit

Chicken Broth Concentrate

56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

113 g

Grape Tomatoes

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2134 kJ
Calories510 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber7 g
Protein41 g
Cholesterol95 mg
Sodium1030 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.

Utensils

Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Measuring Cups

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Trim, then halve green beans. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat pork dry with paper towels. Cut into two equal pieces, crosswise. Season with salt and pepper, then sprinkle with half the Italian Seasoning.

Roast pork
2

Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, turning often, until golden-brown, 3-4 min. Transfer to a baking sheet and roast in the middle of the oven until cooked through, 14-16 min.**

Make dressing
3

While pork roasts, whisk together 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.

Cook green beans
4

Heat the same pan (from step 2) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans, remaining Italian Seasoning and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp and liquid is absorbed, 5-7 min. Season with salt and pepper. Remove pan from heat, then transfer green beans to a plate and cover to keep warm.

Make sauce
5

Whisk together 3/4 cup water (dbl for 4 ppl), broth concentrate, cornstarch and lemon zest in the same pan. Heat over medium heat. and bring to a gentle boil. Cook, whisking often, until sauce is slightly thickened, 2-3 min. Season with salt and pepper.

Finish and serve
6

Add tomatoes and arugula and spinach mix to the large bowl with dressing. Toss to combine, then season with salt and pepper. Thinly slice pork. Divide pork, green beans and salad between plates. Spoon sauce over pork. Squeeze over a lemon wedge, if desired.

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