Fennel-Rubbed Pork Tenderloin with Grapefruit, Mustard Greens & Japonica Black Rice

Fennel-Rubbed Pork Tenderloin

with Grapefruit, Mustard Greens & Japonica Black Rice

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Mustard greens belong to the same family of plants as kale, cabbage and collards, but unlike these relatives, mustard greens have an unmistakable, peppery zing. This vivid ingredient cuts the richness of the pork and contrasts the juicy tartness of the grapefruit. With an earthy, buttery side of black rice, this dish is a playful, striking balance of delightful flavors.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Fennel-Rubbed Pork Tenderloin with Grapefruit, Mustard Greens & Japonica Black Rice
Title
  • 12 to 13 oz Pork Tenderloin
  • 2 cloves Garlic
  • 1 bunch Mustard Greens
  • 1 bunch Tarragon
  • 1 Grapefruit
  • 2 tsps Ground Fennel Seed
  • ¾ cup Japonica Black Rice
  • 2 Tbsps Butter
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Remove the pork tenderloin from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Cut out and discard the thick stems of the mustard greens, then roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
Cook the rice & prepare the grapefruit:
2 Cook the rice & prepare the grapefruit:
Add the rice to the boiling water and cook 15 to 20 minutes, or until tender. While the rice cooks, with a knife, cut about ¼ inch off the top and the bottom ends of the grapefruit and sit it flat on a cutting board. Following the contour of the fruit, cut away and discard the peel and pith. Over a small bowl, using a knife, cut the individual segments (or supremes) of the grapefruit from the thin membranes that separate them. Place the supremes in a small bowl. Squeeze the juice from the leftover membranes over the supremes.
Rub & roast the pork:
3 Rub & roast the pork:
While the rice cooks, pat the pork dry with paper towels and place on a sheet pan or baking dish. Season with salt and pepper and the ground fennel, then drizzle with a little olive oil. Using your hands, rub the seasonings into the pork. Place in the oven and roast 17 to 19 minutes or until cooked through and the center reaches 145°F, flipping halfway through. Remove from oven and let rest for at least 5 minutes before slicing.
Finish the rice:
4 Finish the rice:
Once the rice is finished cooking, drain thoroughly and return to the pot. Stir in the grapefruit juice (from the bowl of supremes) and half the butter; season with salt and pepper to taste.
Cook the mustard greens:
5 Cook the mustard greens:
In a large pan, heat the remaining butter with 2 teaspoons of olive oil on medium-high until melted. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
Finish & plate your dish:
6 Finish & plate your dish:
Toss the supremes with all but a pinch of the tarragon and a little olive oil. Season with salt and pepper to taste. Find the lines of muscle, or the grain of the cooked pork. Slice the pork crosswise against the grain into ½-inch-thick pieces. Divide the pork between 2 dishes along with the rice, mustard greens and grapefruit segments. Garnish with the remaining tarragon. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Remove the pork tenderloin from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Cut out and discard the thick stems of the mustard greens, then roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
2 Cook the rice & prepare the grapefruit:
Add the rice to the boiling water and cook 15 to 20 minutes, or until tender. While the rice cooks, with a knife, cut about ¼ inch off the top and the bottom ends of the grapefruit and sit it flat on a cutting board. Following the contour of the fruit, cut away and discard the peel and pith. Over a small bowl, using a knife, cut the individual segments (or supremes) of the grapefruit from the thin membranes that separate them. Place the supremes in a small bowl. Squeeze the juice from the leftover membranes over the supremes.
Cook the rice & prepare the grapefruit:
Rub & roast the pork:
3 Rub & roast the pork:
While the rice cooks, pat the pork dry with paper towels and place on a sheet pan or baking dish. Season with salt and pepper and the ground fennel, then drizzle with a little olive oil. Using your hands, rub the seasonings into the pork. Place in the oven and roast 17 to 19 minutes or until cooked through and the center reaches 145°F, flipping halfway through. Remove from oven and let rest for at least 5 minutes before slicing.
4 Finish the rice:
Once the rice is finished cooking, drain thoroughly and return to the pot. Stir in the grapefruit juice (from the bowl of supremes) and half the butter; season with salt and pepper to taste.
Finish the rice:
Cook the mustard greens:
5 Cook the mustard greens:
In a large pan, heat the remaining butter with 2 teaspoons of olive oil on medium-high until melted. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
6 Finish & plate your dish:
Toss the supremes with all but a pinch of the tarragon and a little olive oil. Season with salt and pepper to taste. Find the lines of muscle, or the grain of the cooked pork. Slice the pork crosswise against the grain into ½-inch-thick pieces. Divide the pork between 2 dishes along with the rice, mustard greens and grapefruit segments. Garnish with the remaining tarragon. Enjoy!
Finish & plate your dish:
Browse Steps
1 of 6