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Pepper Jam Pork Tenderloin

Pepper Jam Pork Tenderloin

Plus a Kale & Sweet Potato Jumble

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We looked below the Mason-Dixon line for inspiration and came up with pork tenderloin smothered in a lush pan sauce. The key to the sauce is red pepper jam, which adds a tangy, sweet-savory flavor while sour cream adds a touch of indulgence. Joining the party is a tangle of sauteed kale with roasted sweet potatoes and onions. With a meal so plentiful and delicious, who can resist all this Southern charm?

Tags:Calorie Smart
Allergens:Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

1 unit

Red Onion

4 ounce

Kale

12 ounce

Pork Tenderloin

1 teaspoon

Smoked Paprika

1 unit

Red Pepper Jam

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories570 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber8 g
Protein38 g
Cholesterol125 mg
Sodium430 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch- thick wedges. Remove and discard any large stems from kale; chop into bite- size pieces.

2

• Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the pork then).

3

• Pat pork* dry with paper towels; season all over with smoked paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium- high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. • Once veggies have roasted 10 minutes, transfer pork to opposite side of baking sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.) Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and continue roasting veggies for 5 minutes more. • Transfer pork to a cutting board to rest.

4

• Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat. • Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until reduced and thickened, 3-4 minutes. • Remove from heat; stir in sour cream until combined. Season with pepper. TIP: If sauce seems too thick, add a splash of water.

5

• Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.

6

• Thinly slice pork crosswise. • Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.