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Low carb, ready in 15 min!
20 minutes
One pot wonder

BBQ Dijon-Crusted Pork Tenderloin

with Grilled Fennel, Pear & Walnut Salad

Cooking time

20 minutes




590 /serving

This succulent cut of pork and this inventive salad are quite a pear. We love mixing the fruit with summer veggies, for a hint of sweet crispness, and garnishing with nuts for some rich crunch. We also love what grilling does to a bulb of fennel, rendering it almost translucent, tender and delicately perfumed with anise. Tossed with baby greens and lemony vinaigrette, the combo is sublime. The rest rests on the tenderloin done to perfection on the barbecue in a spiced Dijon mustard rub.

We will send you:

  • 340g Pork tenderloin (high-protein serving)
  • 15ml Minced garlic
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Lemon
  • 1 Pear
  • 1 Fennel bulb
  • 30ml Dijon mustard
  • 25g Walnuts
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites, Walnuts

You will need:

Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
35 g
Saturated Fat
5 g
930 mg
Total Carb
30 g
15 g
44 g
9 g
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Prepare the pork & fennel
Heat the BBQ on high, making sure to oil the grill first. Pat the pork dry with paper towel. In a medium bowl, combine the pork, ½ the garlic, ⅔ of the mustard, a drizzle of oil, ¾ of the spices and S&P. Halve and core the fennel bulb lengthwise; cut into ½ inch wedges and toss with a drizzle of olive oil and S&P.
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Grill the pork & fennel
Grill the pork* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Grill the fennel on the BBQ (or in the same grill pan heated on medium-high), 2 to 3 min. per side, until tender.
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Mise en place
Meanwhile, juice the lemon. Core and medium-dice the pear; toss with a splash of the lemon juice to prevent browning.
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Make the vinaigrette
In a large bowl, whisk the remaining lemon juice, mustard, garlic and spices, 2 tbsp olive oil (double for 4 portions) and S&P.
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Make the salad
To the bowl of vinaigrette, add the pear, fennel and baby greens; toss well.
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Plate your dish
Divide the pork and salad between your plates. Garnish the salad with the walnuts. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.