Apple Cider-Glazed Pork Tenderloin Medallions with Apples and Brussels Sprouts
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Apples are delicious every which way, and here, we give you two: a juicy apple cooked with fresh Brussels and maple seasoning, and a delightful glaze of apple cider, honey, and Dijon. What a versatile piece of fruit!
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
If using chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Quarter apple and remove core. Cut into ½" dice.
Pat pork medallions dry, and season both sides with a pinch of salt and pepper.
Cook the Brussels and Apple
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts and a pinch of salt to hot pan and stir occasionally until starting to soften, 4-6 minutes.
Add apple and seasoning blend and stir occasionally until vegetables are tender, 3-5 minutes.
While Brussels and apple cook, cook pork.
Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 2 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.
Transfer pork to a plate. Wipe pan clean and reserve.
Make Apple Cider Glaze and Finish Dish
Return pan used to cook pork to medium-high heat. Add mustard, demi-glace, honey, and cider to hot pan. Bring to a boil.
Once boiling, stir constantly until thickened slightly, 2-3 minutes.
Remove from burner and stir in butter and a pinch of salt and pepper.
Plate dish as pictured on front of card, spooning apple cider glaze over pork. Bon appétit!
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