Roasted Bourbon Pork Tenderloin
with BBQ Pan Sauce & Edamame Succotash
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
A smoky hint of bourbon on the pork tenderloin, and a BBQ pan sauce made with the drippings, line up an all-American supper. Succotash is a classic side, combining fresh sweet corn, edamame beans and chunks of sweet peppers, tangy with apple cider vinegar.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 2 Sweet peppers
- 1 Ear of corn
- 50g Diced onions
- 30ml Apple cider vinegar
- 30ml Organic BBQ sauce (no added sugar)
- 150g Edamame (or green peas)
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard • Soy • Sulphites
You will need:
Large pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
2 g
Sodium
930 mg
Total Carb
34 g
Sugars
16 g
Protein
50 g
Fibre
8 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with ⅔ of the 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.
- Transfer to a lined sheet pan and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan, leaving any browned bits in the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet peppers.
- Cut the corn kernels off the cob (shuck if necessary).
Make the succotash
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the sweet peppers, corn and edamame. Sauté, 3 to 4 min., until beginning to brown; season with the remaining spices and S&P.
- Add the vinegar and sauté, 1 to 2 min., until combined.
Make the sauce
- Heat the reserved pan on medium.
- Add the BBQ sauce, ⅓ cup water (double for 4 portions) and S&P.
- Cook, scraping up any browned bits, 2 to 3 min., until thickened.
Plate your dish
- Divide the succotash between your plates.
- Top with the pork and spoon the sauce over. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
