What’s for dinner? Honey-hoisin glazed pork tenderloin with carrot-ginger puree from Gobble.

Gobble is a meal kit delivery subscription that I’ve been using nearly every week, since the start of the quarantine. I’ve tried lots of meal kit delivery subscriptions and Gobble has made it to the very top of my list, almost to the extent that it’s now a subscription that I use pretty exclusively. I try new dishes every week and have probably only repeated a recipe once.

For now, I just need dinner for two for me and my boyfriend. And we try to eat healthy by choosing from the “Lean & Clean” section of the weekly Gobble menus. There are a few other add-ons that I never use, but might later, like dessert or additional protein choices in the section full of extra grocery items. And I even tried the dessert add-on once or twice for a Sunday Dinner meal. The only add-on Gobble is missing in a wine pairing subscription like Blue Apron.

Here’s a PDF of the recipe card for the pork tenderloin meal in this blog post, which I read some good reviews about from other food bloggers before I ordered it.

Some new palette introductions for me include: hoisin sauce and carrot-ginger puree. Hoisin sauce is commonly used as a glaze for met in Chinese cuisine. There’s a bottle linked here and below on Amazon.

In terms of allergies and dietary restrictions, be careful with the sesame seeds if you know you’re allergic. They came on the side, so you do have the option of leaving them out.

Other Food Bloggers Who Tried This Recipe

I love checking out other food blogs that feature the same recipes and meal kits. This is mostly for the sake of curiosity, but it’s also a great way to read about substitutes and easier explanations of instructions. The Beeted Edge tried this same recipe and here is the picture of her plated Gobble meal.

The big difference between our final plated meals is that my pork is a little over-cooked. And in terms of style choices, I sliced my mushrooms thinly and trimmed the tips of the string beans. And because my pork tenderloin was slightly more cooked than the recipe called for, the extra hoisin sauce came in handy so the meat wouldn’t get too dry.

As for veggie substitutions, if I made this recipe again, the haricots verts aka “green beans “ would be replaced with Brussels Sprouts or asparagus. They are still green, but those are just my preferences for vegetable substitutions.

If you tried this same recipe or found another food blogger that did, drop the link in the comments below or email me a picture to feature on this post.

Other Pork Recipes

Brown Sugar Pork Tenderloin by Seasonal Cravings

Pork & Turkey Recipes by Rave About Food

Grilled Pork Tenderloin and Peaches by The Meal Kit Review

Honey Hoisin Pork Tenderloin by Kristine’s Kitchen

Hoisin Pork Tenderloin with Carrot Puree by Jessica Gavin

Ginger-Honey Roasted Pork Tenderloin by The Chunky Chef

Honey Hoisin Pork Tenderloin with Carrot Ginger Puree by Side Chef

*This last recipe is blocked by a pay wall, but I can tell from the picture that the pork comes with Brussels sprouts instead.