Protein Swap | French Pan-Seared Pork Tenderloin
Roasted Beet Salad with Dijon-Chive Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
The paleo diet emphasizes hearty proteins—like pork tenderloin, served in mouth-watering slices. The pork is plated with a smart French-inspired salad that brings together roasted beets and crisp-soft string beans, dressed with fresh chives, Dijon mustard and lemon.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 300g Green beans (or string peas)
- 15ml Minced garlic
- 200g Diced beets
- 6g Chives (or garlic chives)
- 1 Lemon
- 15ml Dijon mustard
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
24 g
Sugars
12 g
Protein
43 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 12 to 15 min., until partially cooked.
- Remove from the oven and add the string beans, a drizzle of oil and S&P.
- Roast, 5 to 8 min., until the beets are tender and the string beans are crisp-tender.
- In the last 2 min., add the garlic.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the chives.
- In a large bowl, combine the mustard, lemon juice, chives, 2 tbsp oil (double for 4 portions) and S&P.
- Add the vegetables.
Plate your dish
- Divide the pork and salad between your plates.
- Garnish with the lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
