Mexican-Spiced Pork Tenderloin
with Charred Pineapple Salsa & Mixed Greens Salad
- Milk
- Eggs
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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 unit
Red Onion
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 tablespoon
Mexican Spice Blend
2 ounce
Mixed Greens
4 ounce
Pineapple
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position 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).
• 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.
• 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 on top rack until cooked through, 6-10 minutes. Transfer to a cutting board to rest.
• 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.
• 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 the lime. • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.
• Thinly slice pork crosswise. • Divide salad and pork between plates. Top pork with charred pineapple salsa and remaining dressing. Serve with any remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty pork and flavorful salsa, though some found the spices too strong.
- Ease of prep: Quick and easy to make with minimal dishes, leaving room for dessert 🍲.
- Suggestions: Consider wearing gloves when mincing jalapeños. Add orange pepper to salsa for extra crunch.
- Portions: Some felt the pork serving was too small for four people, with each getting about 1.5 oz.
- Salad: Mixed reviews on the salad; some loved it, others found it lacking variety or substance.
