Apricot Glazed Pork Medallions

With Roasted Coriander Carrots and Creamy Tahini Swiss Chard

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Invite a friend or significant other over to wow them with this hearty, healthy, and fancy dish. You'll control the heat level in the spiced apricot glaze that drapes juicy pork tenderloin medallions. It’s served with a side of roasted-coriander carrots and pan-fried Swiss chard dressed in a creamy tahini sauce.

In Your Box (serves 2)

  • 9 oz. Swiss Chard
  • 2 Garlic Cloves
  • 10 oz. Carrots
  • 3 Thyme Sprigs
  • Info
    1 oz. Sour Cream
  • 1 Tbsp. Tahini
  • 14 oz. Pork Tenderloin
  • 1 tsp. Ground Coriander
  • 2 oz. Apricot Preserves
  • ¼ tsp. Red Pepper Flakes
  • 2 tsp. Sesame Seeds
  • Nutrition (per serving)

  • Calories
    528
  • Carbohydrates
    28g
  • Fat
    22g
  • Protein
    61g
  • Sodium
    775mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with aluminum foil. Stem chard and roughly chop leaves. Roughly chop garlic. Peel carrots and cut into 1" chunks. Stem thyme sprigs. In a small mixing bowl, combine sour cream with tahini and 2 Tbsp. of water. Season with a pinch of salt and pepper. Rinse pork tenderloin and pat dry. Slice pork tenderloin into 1" medallions and season with a pinch of salt and pepper.

  • Step 2 - Cook the Carrots
    2

    Cook the Carrots

    Arrange carrots on baking sheet and drizzle with olive oil. Season with coriander and a pinch of salt and pepper. Roast in oven for 20 minutes or until fork tender and lightly caramelized.

  • Step 3 - Cook the Pork Tenderloin Medallions
    3

    Cook the Pork Tenderloin Medallions

    Heat 1 tsp. of olive oil in a medium pan. Working in two batches, add half of the medallions to pan and sear 4 minutes on first side. Flip medallions, sear for another 3 minutes, then remove to a plate. Drain excess fat from pan and repeat with second batch, removing them to the plate when finished so the pan is empty for the glaze.

  • Step 4 - Finish the Apricot Glaze
    4

    Finish the Apricot Glaze

    Add apricot preserves, thyme leaves, ¼ cup of water, and red pepper flakes (to taste - start with a pinch, taste, and add more if desired) to pan, and mix well to combine. Return pork medallions to the pan and bring glaze to a simmer. Cook for 5-6 minutes, turning once, until mixture is thickened, pork medallions are glazed, and a minimum internal temperature of 160 degrees is reached. Remove medallions and any glaze in pan to a clean plate and set aside. Wipe out pan and return to heat.

  • Step 5 - Cook the Chard
    5

    Cook the Chard

    Heat 1 tsp. of fresh olive oil in pan and add minced garlic and chopped chard. Season with a pinch of salt and pepper and stir often, until leaves begin to wilt, about 2-3 minutes. Toss in sesame seeds, stir to coat evenly, and prepare to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of carrots and chard next to the plated pork medallions. Top chard with a drizzle of sour cream-tahini mixture, and dig in!