Grilled pork tenderloin with nectarine mostarda and corn on the cob
Paleo-Friendly, Soy-Free, Gluten-Free
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.
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
If you have a meat thermometer, the pork tenderloin should reach an internal temperature of 145ºF when it’s ready.
If you have a grill, you can grill the unshucked corn: dampen the husks with water, then cook them over a medium-high fire, turning once, until the husks are charred, 4 to 5 minutes per side. The kernels within will be tender.
Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 70mg (23% DV), Sodium: 240mg (10% DV), Carbohydrates: 28g (9% DV), Total Sugars: 15g, Added Sugars (Honey): 4g (8% DV). Not a significant source of trans fat.
Paleo-strict nutrition per serving: Calories: 360, Protein: 27g (54% DV), Fiber: 3g (12% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 70mg (23% DV), Sodium: 230mg (10% DV), Carbohydrates: 14g (5% DV), Total Sugars: 10g, Added Sugars (Honey): 4g (8% DV). Not a significant source of trans fat.