Brown Sugar and Pecan-Crusted Pork Tenderloin Medallions
with sunchokes and carrots
Prep & Cook Time:25-35 min.
Cook Within:6 days
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
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.
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 Oven-Safe Pan
Before You Cook
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
Prepare the Ingredients
Chop pecan halves into small pebble-sized pieces. Peel, trim, and cut carrots into ¼" diagonal slices. Cut sunchokes into ½" dice. Mix liquid egg and brown sugar in a small bowl.
Roast the Carrots and Sunchokes
Add carrots and sunchokes to prepared baking sheet. Toss with 2 tsp. olive oil and season with ½ tsp. salt, ¼ 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.
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).
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.
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.
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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