Pepper Jam Pork Tenderloin
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Pepper Jam Pork Tenderloin

Pepper Jam Pork Tenderloin

plus a Kale & Sweet Potato Jumble

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?

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

1 unit

Yellow Onion

4 ounce


10 ounce

Pork Tenderloin

1 teaspoon

Smoked Paprika

1 unit

Red Pepper Jam

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories510 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber8 g
Protein33 g
Cholesterol110 mg
Sodium420 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.


Baking Sheet
Large Pan
Paper Towel



• 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.

Roast Veggies

• 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).

Cook Pork

• Pat pork* dry with paper towels; season all over with 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.

Cook Kale & Make Sauce

• Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), 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). 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.

Mix Veggies

• 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.


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