Oven-Ready Plus

Cherry Balsamic Pork Medallions

with roasted rosemary carrots and fingerlings

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 10 oz. Fingerling Potatoes
  • 4 oz. Halved Coin Cut Carrots
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Shredded Parmesan Cheese
  • 0.7 oz. Sour Cherry Jam
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Garlic Pepper
  • 1 Rosemary Sprig
  • ½ tsp. Garlic Salt
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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

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
  1. 1

    Bake the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray both provided trays with cooking spray.

    In a microwave-safe bowl, combine potatoes, carrots, and 2 tsp. water. Cover with a damp paper towel and microwave, 3 minutes.

    Stem and mince rosemary.

    Carefully, remove bowl from microwave. Transfer vegetables to one tray and toss with garlic pepper, 1/2 tsp. salt, 2 tsp. olive oil, and 1/2 tsp. rosemary.

    Bake uncovered in hot oven until fork-tender, rotating tray and topping with cheese halfway through, 25-30 minutes.

    While vegetables bake, continue recipe.

  2. 2

    Sear the Pork

    Pat pork dry and season all over with garlic salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add pork to hot pan. Cook until browned, 2-3 minutes on one side.

    Remove from burner. Transfer pork to second tray, seared side up.

  3. 3

    Make Sauce and Bake Dish

    Combine cherry jam, mirepoix base, and balsamic glaze in a mixing bowl until smooth. Pour cherry-balsamic sauce over pork.

    Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

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

    Carefully remove from oven. Rest, 3 minutes.

    To serve, top pork with any remaining sauce from tray. Bon appétit!

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