Tuscan Pork Tenderloin

Name: Tuscan Pork Tenderloin over Garlicky Tomato Spaghetti & Roasted Zucchini
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit Zucchini; 1 unit Tomato; 1 clove Garlic; 10 ounce Pork Tenderloin; 1 tablespoon Tuscan Heat Spice; 6 ounce Spaghetti; 2 tablespoon Cream Cheese; 1 unit Chicken Stock Concentrate; 3 tablespoon Parmesan Cheese; Salt; Pepper; 1 tablespoon Cooking Oil; 1 teaspoon Olive Oil

over Garlicky Tomato Spaghetti & Roasted Zucchini

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We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork tenderloin atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.

Tags:

New

•Protein Smart

•Mediterranean

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Tomato

1 clove

Garlic

10 ounce

Pork Tenderloin

1 tablespoon

Tuscan Heat Spice

6 ounce

Spaghetti

(Contains: Wheat)

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Chicken Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories700 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate71 g

Sugar6 g

Dietary Fiber5 g

Protein45 g

Cholesterol120 mg

Sodium510 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

•Large Pot

•Paper Towel

•Large Pan

•Baking Sheet

•Strainer

•Whisk

Instructions

PDF

• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.

• Pat pork* dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.

• Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork. • Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

• When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. • Whisk in ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.

• Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.