Cortez Pork Tenderloin

Ingredients

• 1 Pork Tenderloin
• 1 Tbsp. Home Chef Chorizo
• Spice Blend
• 8 oz Kale
• 1 Red Onion
• 1 Lime
• 1 Garlic Clove
• ½ oz Pepitas
• 6 oz Butternut Squash, Cubed
• 5 fl. oz. Canned Evaporated
• Whole Milk
• Olive Oil
• Salt Pepper
• tenderloin reaches a minimum internal temperature

Instructions

1. 1

   Cook Within: Resting cooked tenderloin before slicing allows juices to redistribute, meaning a more tender and flavorful meal for you!

2. 2

   Make your own chorizo spice blend: with 4 parts chile powder, 3 parts smoked paprika, 2 parts ground cumin, 1 part chipotle powder, and ¼ part each cinnamon and

3. 3

   Sear the Pork: Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and a pinch of pepper. Heat 1 tsp. olive oil

4. 4

   Add pork to hot pan and sear on two sides until: well-browned, 6-8 minutes. Remove tenderloin to Season tenderloin with spice blend (reserve ½ tsp. for sauce) and, using tongs, turn to cover in seasoning completely.

5. 5

   Finish the Kale: Return pan used for butternut squash to medium heat. Add 1 tsp. olive oil and onion. Cook, stirring occasionally, until onion is slightly caramelized, 4-6 minutes. Add kale, garlic, and 2 tsp. water. Cover and cook until kale is wilted and vegetables are tender, 3-4 minutes. Return butternut squash to pan and combine. Season with a pinch of salt and pepper. Remove from burner and stir in 1 Tbsp. lime juice. While vegetables cook, make sauce.

6. 6

   Roast Pork and Prepare Ingredients: tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove to a cutting board and rest 5 minutes before slicing. While tenderloin roasts, stem kale and coarsely chop. Peel and halve onion. Cut halves into ½” dice. Zest lime, halve, and juice. Mince garlic.

7. 7

   Heat a small pot over medium-high heat. Add: evaporated milk, remaining spice blend, and half the lime zest (reserve remaining for garnish). Bring to a simmer, and cook, stirring often, until sauce is thick enough to coat the back of a spoon, 5-6 minutes. Season to taste with salt and pepper.

8. 8

   Toast Pepitas and Cook Butternut: Return pan used to sear tenderloin to medium-high heat. Add pepitas to dry pan and toast until lightly browned and fragrant, 2-3 minutes. Remove to plate and return pan with 2 tsp. olive oil to medium-high heat (no need to wipe clean). Add butternut squash and cook, stirring occasionally, until caramelized and tender, 6-7 minutes. Transfer to a plate or bowl and reserve pan; no need to wipe clean.

9. 9

   Plate the Dish: Place a serving of kale and butternut squash sauté on a plate. Slice tenderloin into ½” slices and shingle in front of kale. Spoon sauce in front of pork and garnish pork with toasted pepitas and remaining recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts blend is used twice. Most is added to tenderloin and ½ tsp. flavors sauce. blend adds a spicy flavor to tenderloin and sauce. Use to twice. Half is added to sauce and remaining garnishes dish. the recipe before you start–we promise it will be time