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Low carb, ready in 15 min!
Ready in 25 minutes

Nick’s Pick | Paleo: Pork Tenderloin au Poivre

Maple-Pecan Roasted Cauliflower & Butternut Squash

Cooking time

25 minutes




450 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Put a little pepper on it, paleo style! Cracked peppercorns give these mouth-watering slices of pork tenderloin a sauce to remember, when combined with demi-glace, whole-grain mustard and a splash of maple syrup. Share a little more of that natural sweetness with your veggies. Roasted chubby cauliflower florets and diced butternut squash get a luxuriously crunchy touch when you throw pecans into the hot oven with them. So good it’s nuts.

We will send you:

  • 340g Pork tenderloin (high-protein serving)
  • 200g Cauliflower florets
  • 300g Diced butternut squash
  • 30ml Whole-grain mustard
  • 2.5g Peppercorns
  • 25g Pecan halves
  • 30ml Vegetable demi-glace
  • 15ml Maple syrup
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Mustard, Pecans, Sulphites

You will need:

Medium pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
870 mg
Total Carb
38 g
17 g
46 g
6 g
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Start the vegetables
Preheat the oven to 450°F. Halve the cauliflower if large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 min., until partially cooked.
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Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Finish the vegetables
When the cauliflower is partially cooked, remove from the oven, stir and add the squash, a drizzle of oil and S&P; toss well. Roast, 14 to 16 min., until the vegetables are tender. Remove from the oven and add the pecans and ½ the maple syrup; toss well. Roast, 4 min., until browned.
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Make the sauce
Heat the reserved pan on medium. Add the demi-glace, mustard (start with ½), remaining maple syrup, ¼ cup water (double for 4 portions) and the peppercorns (start with ½). Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened.
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Plate your dish
Divide the pork and vegetables between your plates. Spoon the sauce over the pork. Bon appétit!

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