Pork Tenderloin Tikka Traybake
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Pork Tenderloin Tikka Traybake

Pork Tenderloin Tikka Traybake

with Peppers and Zucchini

Family Friendly

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Tenderloin

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¾ cup

Basmati Rice

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

2 unit(s)

Green Onion


Nutrition Values

Calories580 kcal
Fat6 g
Saturated Fat1.5 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber6 g
Protein48 g
Cholesterol95 mg
Sodium710 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium125 mg
Iron6.5 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.



Peel, then cut half the onion into 1/2-inch pieces. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chopped onion. Cook, stirring often, until onions soften, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Cut the remaining onion into 1/2-inch slices. Core, then cut pepper into 1/2-inch slices. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Add sliced onions, peppers, zucchini and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Set aside.


Pat tenderloin dry with paper towels. Season all over with Indian Spice Blend, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.


Transfer pork to the parchment-lined baking sheet with veggies. Roast pork in the top of the oven until cooked through and veggies are tender, 14-16 min.**


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.


Thinly slice green onions. Slice pork tenderloin. 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.