Cherry Balsamic Pork Medallions
with rosemary carrots and fingerlings
Prep & Cook Time: 35-45 min.
Difficulty Level: Easy
Spice Level: Not Spicy
Cook Within: 6 days
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
- 0.7 oz. Sour Cherry Jam
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Garlic Pepper
- 1 Rosemary Sprig
- ½ tsp. Garlic Salt
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) MOxYd83r
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
Before You Cook
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
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. Microwave covered, 3 minutes.Stem and mince rosemary.Carefully remove bowl from microwave. Transfer vegetables to one provided 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.
Sear the Pork
Pat pork dry and season all over with garlic salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.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 provided tray, seared-side up.
Make Sauce and Bake Meal
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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