Nick’s Pick | Paleo: Pork Tenderloin au Poivre
Maple-Pecan Roasted Cauliflower & Butternut Squash
Cooking time
25 minutes
Servings
2/4
Calories
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
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
870 mg
Total Carb
38 g
Sugars
17 g
Protein
46 g
Fibre
6 g
Preparation
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.
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.
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.
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.
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.
