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Dinner to lunch

Dinner + Lunch Combo: Mexican-Spiced Pork Tenderloin

in Tacos with Tomatillo Salsa + in Crispy Tortilla Salad

Cooking time

35 minutes




510 /serving

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. Double your pleasure with oven-roasted pork tenderloin sprinkled in Mexican-themed spices and slathered in cilantro sour cream. For supper, slice the tender meat into tacos, set off with a salad of grated carrots and warm tomatillo salsa. Come lunch, the remaining carrots and tomatoes, along with lettuce, get dressed with the spiked sour cream, and topped with the pork and crisped tortillas. ***Lunch cooking time: 10 min. Calories: 370/serving. **Nutritional facts: Total fat: 10 g | Saturated fat: 5 g | Sodium: 560 mg | Total carb: 45 g | Sugars: 11 g | Protein: 28 g | Fibre: 11 g. *See below for dinner nutritional facts.

We will send you:

  • 680g Pork tenderloin
  • 140g Cherry tomatoes
  • 300g Carrots
  • 225g Tomatillos (or green tomatoes)
  • 1 Bunch of cilantro
  • 2 Scallions
  • 2 Limes (or lemons)
  • 2 Heads of lettuce
  • 86ml Sour cream
  • 12 Wheat flour tortillas
  • 8g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame, Wheat

You will need:

Large pan
2 Sheet pans
Olive oil
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Total Fat
14 g
Saturated Fat
7 g
830 mg
Total Carb
67 g
15 g
31 g
10 g
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Mise en place
Preheat the oven to 450°F. Peel and grate the carrots. Quarter the tomatoes. Thinly slice the scallions. Zest and juice the limes. Remove the husks from the tomatillos; small-dice. Roughly chop the cilantro leaves and stems. In a small bowl, make the cilantro sour cream by combining the sour cream, lime zest, ¾ of the lime juice, ½ the cilantro, a drizzle of olive oil, ½ the spices and S&P. In a medium bowl, make the salad by combining ½ the carrots, ½ the scallions, ⅓ of the cilantro sour cream and S&P. Set the remaining carrots aside in the fridge for lunch.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with the remaining spices and S&P. Sear, 2 to 3 min. per side, until browned. Wipe out and reserve the pan. Transfer the pork to a lined sheet pan and brush with ½ the remaining cilantro sour cream. Roast, 10 to 12 min., until the pork* is golden brown and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Set ½ the pork and the remaining cilantro sour cream aside in the fridge for lunch.
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Toast & bake the tortillas
Quarter ⅓ of the tortillas. On a second lined sheet pan, drizzle with 1 tbsp oil (double for 4 lunch portions); season with S&P. Arrange in a single layer and toast in the oven, flipping halfway, 6 to 8 min., until golden brown and crispy. Once cool, break into pieces and set aside in an airtight container at room temperature for lunch. Stack and tightly wrap the remaining tortillas in a large piece of foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
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Make the salsa
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining scallions, 30 sec. to 1 min., until softened. Add the tomatillos and cook, stirring occasionally, 5 to 6 min., until completely softened. Add the remaining lime juice; season with S&P.
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Dinner: Plate your dish
Divide the tortillas between your plates. Top with the pork. Garnish with the salsa, ½ the tomatoes, a spoonful of the salad and the remaining cilantro. Serve the remaining salad on the side. Set the remaining tomatoes aside in the fridge for lunch. Bon appétit!
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Lunch: Finish & serve
When you’re ready for lunch, roughly chop the lettuce, discarding the root end. In a large bowl, make the salad by combining the lettuce, remaining carrots and remaining tomatoes. Add the remaining cilantro sour cream and a drizzle of olive oil; toss well. Divide the salad between your plates. Top with the remaining pork and the tortilla chips. Bon appétit!

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