Express
Cream of Mushroom Pork Medallions with Polenta
and spinach
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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 4)
- 24 oz. [non-prop12] Pork Tenderloin Medallions (12 OZ WT)
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cremini Mushrooms
- 6 oz. Polenta
- 2 oz. Baby Spinach
- 2 oz. Creme Fraiche
- 1 oz. Grated Parmesan Cheese
- 1 oz. Cream Cheese
- ⅖ oz. Mushroom Broth Concentrate
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic and Parsley 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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Calories550
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Carbohydrates40g
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Net Carbs38g
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Fat23g
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Protein44g
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Sodium1160mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Whisk
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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1 Prepare the Ingredients
Stem mushrooms and cut caps into 1/4” slices.
Mince garlic. -
2 Cook the Pork Medallions
Pat pork medallions dry. Season all over with garlic and parsley seasoning, 1/2 tsp. salt, and a pinch of pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add pork medallions to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Transfer pork medallions to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook the Polenta
Place a medium pot over medium heat and add 1 Tbsp. olive oil. Add polenta to hot pot and stir often until coated, 1-2 minutes.
Slowly pour in 2 cups water while stirring with a whisk. Add 1/2 tsp. salt and stir constantly until starting to thicken, 3-5 minutes.Add creme fraiche, grated cheese, and a pinch of salt. Stir often until combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
4 Make Sauce and Finish Dish
Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 4-6 minutes.
Add garlic, spinach in batches (don't overflow the pan), and a pinch of salt and pepper. Stir occasionally until spinach is wilted, 2-3 minutes.Add cream base, cream cheese, mushroom base, 2 Tbsp. water, and lemon juice. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping polenta with pork medallions. Garnish pork medallions with sauce. Bon appétit!
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