Apple Cider Glazed Pork Tenderloin Medallions with Roasted Apples and Brussels sprouts
ready in 15 minutes
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
An apple a day keeps the doctor away. Eat this delicious pork meal, with apple cider glaze and apples on the side, and never* see the doctor again. *Not valid in all 50 states.
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
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 Vegetables
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 vegetables 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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