Pork Tenderloin au Poivre Platter
with Maple-Pecan Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
480 /serving
Cracked peppercorns and a splash of maple syrup create a sauce to remember. More of that natural sweetness shows up in roasted cauliflower and butternut squash, which get a luxuriously crunchy paleo touch from pecans tossed into a hot oven with them.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Diced butternut squash
- 200g Cauliflower florets
- 30ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 2.5g Peppercorns
- 15ml Maple syrup
- 25g Pecan halves
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Mustard • Pecans • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
21 g
Saturated Fat
3 g
Sodium
910 mg
Total Carb
29 g
Sugars
15 g
Protein
42 g
Fibre
5 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 min., until partially cooked.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Reduce to medium-low and cook, 6 to 10 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Finish the vegetables
- When the cauliflower is partially cooked, stir and add the squash, a drizzle of oil and S&P; toss well.
- Roast, 14 to 16 min., until the vegetables are tender.
- Add the pecans and ½ the maple syrup; toss well.
- Roast, 4 min., until browned.
Make the sauce
- Heat the reserved pan on medium.
- Add the demi-glace, mustard (start with ½), remaining maple syrup, ¼ cup water (double for 4 portions) and the peppercorns (start with ½).
- Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the pork and vegetables between your plates.
- Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
