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Low carb, ready in 15 min!
One pot wonder
Ready in 25 minutes

BBQ Pork Tenderloin

with Grilled Asparagus, Mushrooms & Chive ‘Hollandaise’

Cooking time

25 minutes




700 /serving

The barbecue is the perfect place to be when you’re a well-dressed pork tenderloin looking for a hot date. In this case, an array of Mediterranean herbs and spices are just the right outfit for some grilling time. Spears of asparagus and big fat portobello mushrooms make for a substantial veggie side, accented by a speed-track ‘hollandaise’ made with melted butter, mayo, chives and vinegar.

We will send you:

  • 340g Pork tenderloin (high-protein serving)
  • 1 Bunch of chives (or garlic chives)
  • 3 Portobello mushrooms
  • ½ Bunch of asparagus
  • 60ml Mayonnaise
  • 15ml Apple cider vinegar
  • 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Olive oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
54 g
Saturated Fat
15 g
430 mg
Total Carb
13 g
6 g
44 g
5 g
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Grill the pork
Heat the BBQ on high, making sure to oil the grill first. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and grill, turning occasionally, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the grill pan, if using.
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Mise en place
Meanwhile, remove the stems from the mushrooms. Remove the woody ends of the asparagus. Thinly slice the chives.
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Grill the vegetables
In a medium bowl, combine the mushrooms, asparagus, 1 tbsp olive oil (double for 4 portions), the remaining spices and S&P. Grill the mushrooms on the BBQ (or in the reserved grill pan heated on medium-high), turning occasionally, 2 to 3 min., until almost tender. Add the asparagus and grill, turning occasionally, 2 to 4 min., until the vegetables are tender. Transfer to a cutting board and thinly slice the mushrooms. Cut the asparagus into thirds on an angle.
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Make the ‘hollandaise’
In a small bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mayo, ⅔ of the chives, the vinegar and S&P; stir well.
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Plate your dish
Divide the pork and vegetables between your plates. Drizzle the pork with the ‘hollandaise’. Garnish with the remaining chives. Bon appétit!

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