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Fresh pre-cut ingredients
One pot wonder
Ready in 10 minutes

Seared Pork Tenderloin Strips with Creamy Dijon Sauce

Cabbage & Warm Quinoa-Apple Salad

Cooking time

10 minutes




830 /serving

Delve into deep comfort with a winter warmer that’s ready when you are—so how about eating in 10 minutes or so? When you’re working with apple, cabbage and pork, you know there’s a hearty, homey spread to enjoy. Strips of pork tenderloin are speedy to cook on the stovetop, joined by shredded cabbage in a lip-smacking Dijon mustard and cream sauce. The apple goes into a salad of warm quinoa and baby greens, seconded by apple cider vinegar.

We will send you:

  • 285g Pork tenderloin strips
  • 90g Baby greens (baby spinach or kale)
  • 15ml Minced garlic
  • 1 Apple
  • 150g Shredded green cabbage
  • 15ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 10g Dijon mustard
  • 225g Pre-cooked multicoloured quinoa
  • 60ml Heavy cream
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
17 g
940 mg
Total Carb
64 g
14 g
43 g
10 g
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Start the pork & cabbage
In a large pan, heat a drizzle of oil on medium-high. Add the pork and garlic; season with ⅓ of the spices and S&P. Cook, flipping the pork and adding the cabbage halfway, 4 to 6 min., until the cabbage is tender and the pork* is browned and cooked through. Remove from the heat.
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Make the salad
Meanwhile, halve, core and thinly slice the apple. Poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ min., until warm. Transfer to a large bowl and add the apple, spinach, 1 tbsp olive oil (double for 4 portions), the vinegar, ½ the remaining spices and S&P; toss well.
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Finish the pork & cabbage
Heat the pan of pork and cabbage on medium-high. Add 1 tbsp water, 2 tbsp butter (double both for 4 portions), the mustard, demi-glace and cream. Cook, stirring constantly, 2 to 3 min., until the sauce slightly thickens; season with the remaining spices.
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Plate your dish
Divide the salad, pork and cabbage between your plates. Spoon any remaining sauce over. Bon appétit!

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