Meal Kit
Bacon Florentine Pork Medallions
with roasted cheddar broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Bacon and spinach together is a great contrast; on the one hand, the rich, decadent delight of bacon, on the other healthy, fresh spinach. And when you bring these culinary opposites together? It's a classic example of opposites attracting, and combining to coat these succulent pork medallions in pure delight. Bacon and spinach, a culinary duo that can't be beat.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Broccoli Florets
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1 oz. Shredded Cheddar Cheese
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1 oz. Light Cream Cheese
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½ oz. Crispy Fried Onions
- ½ oz. Baby Spinach
- ½ oz. Crumbled Bacon
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2 tsp. Chicken Demi-Glace Concentrate
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¼ oz. Flour
- ½ tsp. Garlic Salt
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) Gqyyn5qB
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Calories520
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Carbohydrates22g
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Net Carbs17g
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Fat26g
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Protein49g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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, follow same instructions as pork medallions in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steak, follow same instructions as pork medallions in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as pork medallions in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Coarsely chop spinach.Pat pork medallions dry, and season all over with 1/4 tsp. salt and a pinch of pepper. If you receive a whole pork tenderloin, on a separate cutting board, slice into medallions, about 3/4"-thick. -
2 Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.Top roasted broccoli with shredded cheese and let melt, 1-2 minutes.While broccoli roasts, cook pork. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Remove pork to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crispy and fragrant, 1-2 minutes.
Add flour and stir until no dry flour remains in pan.Add 1/3 cup water, cream cheese, demi-glace, and a pinch of salt. Bring to a simmer.Once simmering, stir occasionally until thickened and smooth, 1-2 minutes.Remove from burner. Stir in spinach until wilted, 30-60 seconds. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing broccoli with crispy onions. Bon appétit!
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