Black Garlic Mexican Pork Tenderloin
with Snappy Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
A clove by any other colour… would be garlic as you know it. A rarer find, black garlic develops its earthy-sweet palate and date-like stickiness during the fermentation process. It brings a sophisticated edge to roasted pork, while the salad cashes in on crunchy cukes and string peas.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 100g String peas (sugar snap peas or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 1 Black garlic clove
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
670 mg
Total Carb
16 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Cook the pork
Preheat the oven to 450°F. Pat the pork dry with paper towel; season with the spices and S&P. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
Meanwhile, halve the string peas crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Finely chop the garlic into a paste.
Make the salad
In a large bowl, combine ⅔ of the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens, string peas and cucumbers.
Make the sauce
Heat the reserved pan on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined. Add the remaining vinegar. Reduce the heat to low and simmer, stirring often, 1 to 2 min., until slightly thickened; season with S&P.
Plate your dish
Divide the pork and salad between your plates. Spoon the sauce over the pork. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, 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.
