Express
Premium
Al Pastor-Style Pork Medallions
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 4 oz. Mixed Diced Peppers
- 2.88 oz. Minute Rice
- 2 fl. oz. Enchilada Sauce
- 1½ oz. Pineapple Chunks
- ½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 1 Tbsp. Taco Seasoning
- 1 tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories460
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Carbohydrates47g
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Net Carbs44g
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Fat11g
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Protein42g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make the Rice
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add peppers to hot pan. Stir occasionally until tender, 3-4 minutes.
Add rice, 1 cup water, 2/3 the taco seasoning (reserve remaining for pork), and a pinch of salt. Bring to a simmer.Once simmering, cover and cook until rice is tender and water is absorbed, 5-7 minutes.Uncover and remove from burner. Set aside.While rice and peppers cook, continue recipe. -
2 Prepare the Ingredients
Drain pineapples and coarsely chop.
Stem and tear cilantro.Pat pork dry and season both sides with remaining taco seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper.If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Transfer pork to a plate. Rest, 3 minutes.Keep pan over medium heat. -
4 Make Sauce and Finish Dish
Add pineapples to hot pan. Stir occasionally until browned, 1-2 minutes.
Add 2 Tbsp. water, enchilada sauce, and sugar. Bring to a simmer.Once simmering, stir often until combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce, cilantro, and cheese. Bon appétit!
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