Buttery Brown Sugar Pork Medallions

with Parmesan-roasted vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 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 you!
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

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
    532
  • Carbohydrates
    29g
  • Fat
    25g
  • Protein
    49g
  • Sodium
    1344mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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 with ¼ tsp. salt and a pinch of pepper.

  • 2

    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.

  • 3

    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.

  • 4

    Make the Sauce

    Return pan used to cook medallions to medium-high heat and add demi-glace, brown sugar, ¼ cup water, and a pinch of salt to hot pan. Bring to a boil. Once boiling, stir occasionally until thickened, 1-2 minutes. Remove from burner and swirl in butter.

  • 5

    Finish the Dish

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

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.