Grilled pork tenderloin with nectarine mostarda and corn on the cob

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled pork tenderloin with nectarine mostarda and corn on the cob

Grilled pork tenderloin with nectarine mostarda and corn on the cob

Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

30–40 Minutes

This rainbow of a meal is as fun to look at as it is to eat. The nectarine mostarda elevates the pork, while buttered corn appeals to even the youngest diners.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pork tenderloin (about 1 pound)
  • Pork spice rub (coriander - cumin - ancho chile powder - sweet smoked paprika - chipotle chile powder)
  • 2 ears corn*
  • 1 or 2 shallots
  • 1 nectarine
  • 2 tablespoons unsalted butter*
  • ½ teaspoon Urfa chile flakes (optional)
  • Mostarda blend (coconut vinegar - honey - whole grain mustard - yellow mustard seeds)
  • 1 cucumber
  • 6 ounces cherry tomatoes
  • 1 lime
  • 3 or 4 sprigs fresh cilantro

Nutrition per serving

Calories 360, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 230mg (10% DV), Total Carb. 14g (5% DV), Fiber 3g (11% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 27g
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the pork

Heat the oven to 400ºF.
  • Pat the pork dry with a paper towel. Season generously with salt and pepper and rub all over with the spice rub.
In a large ovenproof grill pan or frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pan to the oven and roast, turning once, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices.
While the pork cooks and rests, prepare the corn.


Prep and cook the corn

Bring a medium sauce pot of salted water to a boil.
  • Shuck the corn; break or cut the cobs in half, if desired.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Transfer to a medium bowl and cover with a damp kitchen towel.
While the corn cooks, prepare the nectarine mostarda.


Make the nectarine mostarda

  • Peel and thinly slice the shallots.
  • Cut the nectarine in half and remove the pit; cut the fruit into ½-inch pieces.
  • If using, divide the butter in half; set aside half for the corn.
In a small sauce pot over medium heat, warm half the butter or 1 tablespoon oil. Stir in the shallots and nectarine, season with salt and as much Urfa chile as you like, and cook until the shallots start to soften and the nectarine starts to release its juices, 1 to 2 minutes. Add the mostarda blend and ¼ cup water and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the nectarine begins to fall apart, 5 to 7 minutes. Season to taste with salt and pepper.
While the mostarda cooks, prepare the salsa.


Make the cucumber-tomato salsa

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Cut the cherry tomatoes in half.
  • Zest the lime.
  • Juice the lime.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the cucumber, tomatoes, lime zest and juice, cilantro, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Transfer the pork to individual plates and top with the nectarine mostarda. Serve the cucumber-tomato salsa alongside. Pass the corn and the remaining butter at the table.

Kids can!
  • Shuck the corn.
  • Divide the butter.
  • Juice the lime.
  • Stir together the salsa.
  • Serve the meal.