Protein Swap | Smoky Pork Tenderloin a la Plancha
Chunky Romesco Sauce & Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
A quick pan sear and smoky pimentón seasonings send this pork tenderloin to Spain. A chunky romesco sauce—built from rough-cut sweet pepper and almonds stung with vinegar—reinforces the theme. Plating takes a paleo approach, with a flouncy surround of broccoli and cauli florets.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 200g Broccoli florets
- 1 Sweet pepper
- 200g Cauliflower florets
- 25g Almonds
- 30ml Apple cider vinegar
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Almonds • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
26 g
Sugars
10 g
Protein
47 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower and broccoli (halve both if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with all but a pinch of the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve, core and small-dice the sweet pepper.
Make the romesco sauce
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the sweet pepper, almonds (roughly chop if whole), garlic, remaining spices and S&P.
- Sauté, 3 to 4 min., until beginning to brown.
- Add the vinegar and sauté, scraping up any browned bits, 1 to 2 min., until evaporated.
- Add 1 tbsp oil (double for 4 portions) and S&P; stir well.
Plate your dish
- Divide the steaks and vegetables between your plates.
- Spoon the romesco sauce over. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
