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Pork Tenderloin with Apricot-and-Spinach Salad

Pork Tenderloin with Apricot-and-Spinach Salad

made with Niagara Apricots
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
630 kcal
Protein
: 
45g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Mustard
  • Sulphites
  • Peanuts
  • Milk
  • Egg
  • Sulphites
  • Sesame
  • Tree nuts
  • Gluten
  • Mustard
  • May contain traces of allergens
  • Crustaceans
  • Wheat
  • Soy
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Tenderloin

400 g

Yellow Potato

1 unit(s)

Apricot

56 g

Baby Spinach

28 g

Salad Topping Mix

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

2 tbsp

Apricot Spread

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

1 tbsp

Whole Grain Mustard

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

7 g

Zesty Garlic Blend

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

1 tbsp

Seasoned Rice Vinegar

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

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories630 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate60 g
Sugar21 g
Dietary Fiber6 g
Protein45 g
Cholesterol95 mg
Sodium810 mg
Potassium1750 mg
Calcium100 mg
Iron5.5 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.

Cooking Steps

Sear pork tenderloin
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Pat pork dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When hot, add pork. Sear for 4-6 min, turning to cook all sides. (NOTE: Finish cooking pork in step 3.)
  • Remove from heat.
Roast potato coins
2
  • Meanwhile, remove any brown spots from potatoes, then cut into 1/4-inch rounds.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and remaining Zesty Garlic Blend, then toss to coat. 
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
Roast pork tenderloin
3
  • Transfer pork to a parchment-lined baking sheet.
  • Roast in the bottom of the oven for 14-16 min, until golden.**
  • Let the pork rest on a cutting board for 5 min before slicing.
Make sauce
4
  • Reheat the same pan (from step 1) over medium.
  • Meanwhile, cut four sections off the apricot, avoiding the pit. Cut half the apricot into 1/4-inch slices. Cut remaining apricot into 1/4-inch pieces.
  • When the pan is hot, add apricot spread, mustard, apricot pieces, half the vinegar, pork resting juices and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until apricots soften and sauce thickens. Season with salt and pepper. 
Make salad
5
  • When pork is almost done, in a large bowl, whisk together remaining vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add spinach and apricot slices, then toss to combine.
Finish and serve
6
  • Thinly slice pork.
  • Divide pork, potato coins and salad between plates.
  • Spoon sauce over pork.
  • Sprinkle salad topping mix over salad.

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