HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwest Spiced Pork Tenderloin
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Southwest-Spiced Pork Tenderloin

Southwest-Spiced Pork Tenderloin

with Charred Pineapple Salsa & Mixed Greens Salad

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Mild-tasting pork loves a little something sweet, which we think pairs beautifully with spicy heat. Lucky you, tonight’s dinner has it all! Succulent pork tenderloin is seared with our Mexican Spice Blend, roasted to perfection, and topped with an amazing charred pineapple and jalapeño salsa. We pile on more fresh flavor with tender greens dressed in a creamy spice-kissed dressing. Cheers to perfect pairings!

Tags:Calorie SmartCarb Smart
Allergens:EggsMilk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Pork Tenderloin

1 unit

Lime

2 tablespoon

Mayonnaise

(ContainsEggs)

4 ounce

Pineapple

1 tablespoon

Mexican Spice Blend

1 unit

Jalapeño

1 unit

Red Onion

2 ounce

Mixed Greens

3 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories540 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate22 g
Sugar12 g
Dietary Fiber3 g
Protein29 g
Cholesterol130 mg
Sodium200 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
Small Bowl
Zester
Large Pan
Baking Sheet
Medium Bowl
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Drain pineapple over a small bowl, reserving liquid (you’ll use it later). Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. Halve and peel onion; thinly slice one half. Finely chop remaining until you have ½ tsp (1 tsp for 4).

2

• Heat a drizzle of oil in a large pan over high heat. Add pineapple and cook, stirring, until lightly charred and tender, 1-3 minutes. • Turn off heat. Transfer pineapple to a plate. Wipe out pan.

3

• Pat pork* dry with paper towels; season all over with half the Mexican Spice Blend (you’ll use the rest later), and a big pinch of salt and pepper. • Heat a drizzle of oil in same pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes. • Place pork on a baking sheet. Roast until cooked through, 6-10 minutes. Transfer to a cutting board to rest.

4

• While pork roasts, in a medium bowl, combine charred pineapple, minced onion, ¼ tsp sugar (½ tsp for 4 servings), and as much jalapeño as you like (we used half). Season with salt and pepper to taste.

5

• In a second medium bowl, combine sour cream, mayonnaise, lime zest, reserved pineapple juice, remaining Mexican Spice Blend, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from half a lime (whole lime for 4). • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.

6

• Thinly slice pork crosswise. • Divide salad and pork between plates. Top pork with salsa and remaining dressing. Serve with any remaining lime wedges on the side.