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Pork Tenderloin Tikka Traybake

with Peppers and Zucchini
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
740 kcal
Protein
: 
48g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Mustard
  • Crustaceans
  • Fish
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Tenderloin

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

9 g

Indian Spice Mix

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

½ cup

Tikka Sauce

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

2 unit(s)

Green Onion

¾ cup

Basmati Rice

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

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

Calories740 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber5 g
Protein48 g
Cholesterol110 mg
Sodium830 mg
Trans Fat0.4 g
Potassium1400 mg
Calcium125 mg
Iron6 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Core, then cut pepper into 1/2-inch slices. 
  • Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
  • To a parchment-lined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil . Season with salt and pepper, then toss to combine.
  • Set aside.
3
  • Pat tenderloin dry with paper towels.
  • Season all over with Indian Spice Blend, then salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork.
  • Sear for 4-6 min, turning to cook all sides. Transfer pork. 
4
  • Transfer pork to the baking sheet with the veggies.
  • Roast in the middle of the oven for 14-16 min, until veggies are tender and pork is golden and cooked through.**
5
  • Meanwhile, heat the same pan (from step 3) over medium heat. When hot, add tikka sauce.
  • Cook, stirring often, until sauce is warmed through, 2-3 min. Remove from heat.
  • Meanwhile, thinly slice green onions.
6
  • Thinly slice pork. 
  • To the pot with the rice add 1 tbsp (2 tbsp) butter.
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice, veggies and pork between plates.
  • Pour over tikka sauce.
  • Sprinkle with remaining green onions.

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