Express
Premium
Cherry-Glazed Pork Medallions
with Brussels sprouts amandine
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Brussels Sprouts
- 1 Lemon
- 1 oz. Butter
- 0.7 oz. Sour Cherry Jam
- ½ fl. oz. Balsamic Glaze
- ½ oz. Roasted Sliced Almonds
- 2 Garlic Cloves
- ½ tsp. Poultry Seasoning
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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Calories520
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Carbohydrates27g
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Net Carbs21g
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Fat28g
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Protein42g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Halve lemon and juice.Mince garlic.Pat pork dry. Season all over with 1/4 tsp. salt and poultry seasoning. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
2 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Remove from burner. Rest, 3 minutes.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.While pork cooks, continue recipe. -
3 Cook the Brussels Sprouts
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 3-5 minutes.Uncover and add 1/4 tsp. salt and a pinch of pepper. Stir occasionally until Brussels sprouts are tender and browned, 3-4 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed.Stir in garlic until fragrant, 1-2 minutes.Remove from burner. Stir in 2 tsp. lemon juice until combined.While Brussels sprouts cook, continue recipe. -
4 Make Glaze and Finish Dish
In a microwave-safe bowl, combine balsamic glaze and cherry jam.
Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Stir in softened butter and a pinch of salt until combined.Plate dish as pictured on front of card, topping pork with glaze. Garnish Brussels sprouts with almonds. Bon appétit!
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