Meal Kit

Cheddar-Crusted Pork Tenderloin Medallions

with roasted apple and pecan salad

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), Milk, Wheat

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

Crushed crispy onions and cheese coat these medallions with something special. We say "something special" a lot, but the combination of the crispy, the soft, the salty, the rich, and the sweet take this meal to new and, ahem, special places. We balance that heavy yumminess with a fresh salad on the side. Something special, that we're proud to share with you.

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 1 Fuji Apple
  • 3 oz. Spring Mix
  • Info
    1 oz. Shredded Cheddar Cheese
  • ½ fl. oz. Honey
  • ½ oz. Balsamic Vinegar
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    ½ oz. Roasted Pecans
  • 1 tsp. Seasoned Salt Blend
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
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large 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

Customize It Instructions

  • If using whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, about 3/4"-thick. Follow same instructions.

  • If using chicken, follow same instructions as pork in Steps 1, 2, and 3, searing on one side, 2-3 minutes, then topping and roasting until steak reaches minimum internal temperature, 10-12 minutes.

  • If using ribeye, follow same instructions as pork in Steps 1, 2, and 3, searing on one side, 3-4 minutes, then topping and roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Crush crispy onions.

    Coarsely chop cheese.

    Quarter apple and remove core. Cut into 1/2" slices.

    In a mixing bowl, combine crushed crispy onions and cheese. Set aside.

    Pat pork medallions dry, and season both sides with seasoning blend.

  2. 2

    Start the Pork Medallions

    Place a large-non stick pan over medium-high heat and add 2 tsp. olive oil.

    Add pork medallions to hot pan and sear until browned, 3-4 minutes on one side.

    Medallion thickness can vary; if you receive thinner medallions, we recommend checking for doneness sooner.

    Remove from burner.

  3. 3

    Finish Pork Medallions and Roast Apple

    Transfer pork medallions, seared side up, to prepared baking sheet. Top evenly with cheese-onion mixture, pressing gently to adhere.

    Place apple slices on empty half of baking sheet and toss with 2 tsp. olive oil. Spread into a single layer on their side.

    Roast in hot oven until apples are slightly tender, topping is melted and crispy, and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

    Rest roasted pork and let apples cool, 3 minutes.

    While pork and apple roast, make dressing.

  4. 4

    Make the Dressing

    In another mixing bowl, whisk together or stir vigorously vinegar, 2 Tbsp. olive oil, honey, and a pinch of salt and pepper.

  5. 5

    Toss Salad and Finish Dish

    Add spring mix, pecans, and cooled apples to bowl with dressing and gently stir or toss to combine.

    Plate dish as pictured on front of card. Bon appétit!

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