HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPhantom Pork Tenderloin
Phantom Pork Tenderloin

Phantom Pork Tenderloin

with Apple Eyeballs, Kale, and Beheaded Sweet Potatoes

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We thought the combination of pork and apples was impossible to beat... until our chefs added sweet potatoes. This autumnal dynamic duo just became a triple threat, and we can’t wait for you to try it.

Allergens:Tree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Pork Tenderloin

1 unit

Granny Smith Apple

4 ounce


2 clove


1 unit

Red Onion

1 ounce


(ContainsTree Nuts)

2 tablespoon

White Wine Vinegar

1 jar

Dijon Mustard

1 jar


12 ounce

Sweet Potato

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories598 kcal
Energy (kJ)2502 kJ
Fat19 g
Saturated Fat2.5 g
Carbohydrate60 g
Sugar20 g
Dietary Fiber11 g
Protein48 g
Cholesterol81 mg
Sodium380 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch rounds. Toss on one half of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, flip, then return to oven until golden brown and soft, another 12 minutes.


Prep the remaining ingredients: Remove and discard kale ribs and stems, then coarsely chop leaves. Mince garlic. Core apple, then cut into ½-inch slices. Halve, peel, and finely chop ½ cup onion.


Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork on all sides with salt and pepper. Add to pan, and cook until browned all around, 2-3 minutes per side. Transfer to other half of baking sheet (with sweet potatoes), and continue baking until cooked to desired doneness, about 10 minutes.


Heat a drizzle of olive oil in same pan over medium-high heat. Add onions and toss until softened, 4-5 minutes. Add garlic and toss until fragrant, about 30 seconds. Add kale and toss until wilted and tender, 3-4 minutes. Season with salt and pepper. Remove from pan, and cover to keep warm.


Add apples to same pan over medium heat along with white wine vinegar, 1 TBSP Dijon, and 1 tsp honey. Toss until apples are soft and sauce has thickened, 4-5 minutes. Season with salt and pepper. TIP: If sauce gets too thick before apples are tender, add a splash of water.


Plate: Thinly slice pork, and serve on a bed of sweet potatoes and kale. Top with apple pan sauce, sprinkle with walnuts, and enjoy!