Meal Kit

Brown Sugar and Pecan-Crusted Pork Tenderloin Medallions

with sunchokes and carrots

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Pecans), Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Put a Southern dandy of a twist on pork night with this tenderloin crusted with a sweet-savory mix of brown sugar and pecans. The sherry-infused demi-glace is a perfect accompaniment to the pork, as is the mixture of roasted carrots, sun-dried tomatoes, and a chef's favorite--sunchokes. These little tubers add great crunch and a delicate artichoke flavor for a dish that's supremely satisfying, but sneakily healthy.

In Your Box (serves 2)

  • 14 oz. Pork Tenderloin
  • 8 oz. Carrots
  • 6 oz. Sunchokes
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace
  • 2 fl. oz. Sherry
  • Info
    1 fl. oz. Liquid Egg
  • Info
    1 oz. Pecan Halves
  • 1 oz. Light Brown Sugar
  • ½ oz. Julienned Sun-Dried Tomatoes
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan

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
  1. 1

    Prepare the Ingredients

    Chop pecan halves into small pebble-sized pieces. Peel, trim, and cut carrots into 1/4" diagonal slices. Cut sunchokes into 1/2" dice. Mix liquid egg and brown sugar in a small bowl.

  2. 2

    Roast the Carrots and Sunchokes

    Add carrots and sunchokes to prepared baking sheet. Toss with 2 tsp. olive oil and season with 1/2 tsp. salt, 1/4 tsp. pepper, and half the red pepper flakes (to taste - red pepper flakes are spicy!). Roast on lower rack of oven 18-20 minutes, or until tender and lightly caramelized. Remove from oven and toss with sun-dried tomatoes.

  3. 3

    Cut and Sear the Pork Medallions

    While vegetables roast, rinse pork tenderloin and pat dry. On a separate cutting board, cut pork tenderloin into 1" thick medallions. Season each piece with a pinch of salt and pepper. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add medallions to hot pan and sear 4-5 minutes, or until well-browned. Flip medallions and remove pan from heat (medallions will finish cooking later).

  4. 4

    Crust and Bake Medallions

    Spread egg-brown sugar mixture on top of pork medallions and sprinkle with pecans. Place pan on upper oven rack and finish cooking 6-8 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Using an oven mitt or dry dish towel, remove pan from oven and remove medallions to a plate.

  5. 5

    Make the Sauce

    Place pan in which pork was cooked over medium-high heat (no need to wipe clean). Place a towel over handle as a reminder that it's still hot from oven. Add sherry wine and bring to a simmer. Reduce by half, about 2 minutes of simmering, and add demi-glace. Simmer 30 seconds, or until demi-glace is fully incorporated. Season with remaining red pepper flakes (to taste) and a pinch of salt.

  6. 6

    Plate the Dish

    Place a serving of carrot-sunchoke hash on plate. Serve crusted medallions in front along with pan sauce.

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