Protein Swap | Jerk-Spiced Pork Tenderloin
with Tropical Chayote & Cashew Slaw
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Hang onto the heat of summer with Jamaican jerk seasonings. Sprinkled on seared pork tenderloin, the mix of warm spices and cayenne ensures some sizzle. It’s a match for a honey-sweet slaw with multicoloured cherry tomatoes, cilantro and chayote, a popular Caribbean gourd.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 14g Cilantro
- 280g Multicoloured cherry tomatoes
- 1 Chayote
- 25g Roasted cashews
- 30ml Apple cider vinegar
- 7g Honey
- 8g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Cashews • Sulphites
You will need:
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
4 g
Sodium
190 mg
Total Carb
23 g
Sugars
10 g
Protein
43 g
Fibre
6 g
Preparation
Cook the steaks
- Pat the steaks dry and drizzle with oil; season with the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, peel and quarter the chayote lengthwise; thinly slice crosswise.
- Halve the tomatoes.
- Roughly chop the cilantro leaves and stems.
Make the slaw
- In a large bowl, combine the vinegar, honey, 1 tbsp oil (double for 4 portions) and S&P.
- Add the chayote, tomatoes, cashews and cilantro; toss well.
Plate your dish
- Divide the steaks and slaw between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
