Buttery Brown Sugar Pork Medallions

with Parmesan-roasted vegetables

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

This quick-and-easy weeknight taste-fest has three great things going for it: Brown sugar, butter, and pork. A sauce combining sweet and rich perfectly enrobes the tender pork medallions. This combination of flavors will leap right off your fork and into your heart, taking delightful detours through your taste buds and tummy. Over fifty words, and we haven't even gotten to the side! We better stop yacking so you can start cooking.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 8 oz. Carrot
  • 14 oz. Pork Tenderloin
  • Info
    4 tsp. Chicken Demi-Glace
  • ½ oz. Light Brown Sugar
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel, trim, and cut carrot into ¼" slices on an angle. Pat pork tenderloin dry and, on a separate cutting board, cut into ¾"-thick medallions. Season both sides of medallions with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Vegetables

    Roast the Vegetables

    Place Brussels sprouts and carrot on prepared baking sheet. Toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until tender and lightly browned, 15-17 minutes. While vegetables roast, cook medallions.

  • Step 3 - Cook the Medallions

    Cook the Medallions

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer medallions to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce

    Make the Sauce

    Return pan used to cook medallions to medium-high heat and add demi-glace, brown sugar, and ¼ cup water. Stir occasionally until thickened, 1-2 minutes, Remove from burner and swirl in butter. Return pork medallions and accumulated juices to pan and flip to coat.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, pouring sauce over medallions and garnishing vegetables with Parmesan. Bon appétit!