Oven-Ready
Premium
Balsamic Pork Medallions with Pesto Polenta
and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts, Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Green Beans
- 3 oz. Polenta
- 1 fl. oz. Balsamic Glaze
- 1 oz. Basil Pesto Butter
- 1 oz. Grated Parmesan Cheese
- ¼ oz. Pine Nuts
- 1 tsp. Garlic Pepper
- ½ tsp. Rotisserie Chicken Seasoning
- 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)
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Calories650
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Carbohydrates56g
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Net Carbs49g
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Fat25g
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Protein48g
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Sodium1630mg
Recipe Steps
You Will Need
- Pepper
- Salted Butter
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Whisk
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Green Beans
Trim green beans, if necessary.
Place green beans in provided tray and toss with 1 tsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and garlic pepper. Spread into an even layer and cover with foil.Bake covered in hot oven, 15 minutes.While green beans bake, continue recipe. -
2 Add Pork and Finish Green Beans
Pat pork medallions dry and season all over with rotisserie chicken seasoning and a pinch of salt and pepper.
After 15 minutes, carefully remove tray from oven. Uncover and push green beans to one side. Place pork medallions in empty side of tray and evenly top with 1 tsp. olive oil. Tray will be hot! Use a utensil/ caution.Bake uncovered in hot oven until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 14-16 minutes.Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Carefully remove from oven. Stir 1/2 Tbsp. softened salted butter into green beans until combined. Tray will be hot! Use a utensil. Rest pork, 3 minutes. While green beans and pork bake, continue recipe. -
3 Heat Polenta and Finish Meal
In a microwave-safe bowl, whisk together polenta, 2 cups water, a pinch of salt, and garlic salt.
Microwave uncovered until polenta is heated through and slightly thickened, 6-8 minutes, whisking every 2 minutes.Carefully remove from microwave and whisk in half the cheese (reserve remaining for garnish) and softened basil pesto butter until combined.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.To serve, top pork medallions with balsamic glaze (to taste). Garnish green beans with remaining cheese and pine nuts. Bon appétit!
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