Meal Kit
Buttery Brown Sugar Pork Medallions
with Parmesan-roasted vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Madla
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)
- 14 oz. Pork Tenderloin
- 8 oz. Brussels Sprouts
- 8 oz. Carrot
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4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- ½ oz. Light Brown Sugar
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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.
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Nutrition (per serving)
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Calories530
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Carbohydrates29g
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Net Carbs23g
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Fat25g
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Protein49g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick 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
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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 1/4" slices on an angle.Pat pork tenderloin dry and, on a separate cutting board, cut into 3/4"-thick medallions. Season both sides with 1/4 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, 1/4 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, 1/4 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!
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