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Fresh pre-cut ingredients
Ready in 10 minutes

Sticky Pork Tenderloin & Sweet Potatoes in BBQ Glaze

Apple-Cabbage Slaw

Cooking time

10 minutes

Servings

2/4

Calories

760 /serving

Time is on your side. And these fast-cooking pork tenderloin strips are here to help you meet the 10-minute mark. For a gentle Southern touch, they’re paired with diced sweet potatoes in a sweet, smoky barbecue sauce glaze. That sharp slaw on the side is as simple as throwing together pre-cut apples and cabbage in a sweet cider vinaigrette. Cue up the quinoa to cover your plates, scatter sliced scallions over the works, and get sticky with it.

We will send you:

  • 285g Pork tenderloin strips
  • 200g Shredded red cabbage
  • 2 Scallions
  • 57g Diced apples
  • 200g Diced sweet potatoes
  • 45ml Sweet Cider vinaigrette
  • 225g Pre-cooked multicoloured quinoa
  • 30ml Tomato paste
  • 60ml BBQ sauce
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Mustard

You will need:

Large pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Total Fat
24 g
Saturated Fat
3 g
Sodium
1050 mg
Total Carb
97 g
Sugars
29 g
Protein
44 g
Fibre
14 g
Preparation
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Cook the sweet potatoes
In a medium heatproof bowl, toss the sweet potatoes with a drizzle of oil and S&P. Microwave, partially covered, 4 to 5 min., until tender.
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Start the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the pork; season with the spices and S&P. Sear, 2 to 3 min., until browned on the first side. Flip and add the tomato paste. Cook, stirring constantly, 1 to 2 min., until dark red.
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Make the slaw
Thinly slice the scallions. In a large bowl, combine the cabbage, apples, vinaigrette and ⅓ of the scallions; season with S&P. Toss well.
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Finish the pork & make the glaze
To the pan of pork, add the sweet potatoes, BBQ sauce, ½ the remaining scallions and 2 tbsp water (double for 4 portions). Cook, stirring constantly, 1 to 2 min., until the pork* is cooked through and glazed.
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Warm the quinoa
Poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ min., until warm. Transfer to a bowl; season with S&P and stir well.
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Plate your dish
Divide the quinoa and slaw between your plates. Top the quinoa with the pork and sweet potatoes. Garnish with the remaining scallions. Bon appétit!

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