Meal Kit

Creamy Bacon Florentine Pork Medallions

with roasted cheddar broccoli

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • Info
    1 oz. Shredded Cheddar Cheese
  • ½ oz. Crumbled Bacon
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    ¼ oz. Flour
  • ½ oz. Baby Spinach
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 12 oz. Broccoli Florets
  • Info
    1 oz. Light Cream Cheese

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

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


    Trim ends off green beans. Cut into 1" pieces. Core pear and cut into ½" slices. Peel and halve shallot. Cut into ¼" slices. Stem and mince thyme. Mince garlic. Pat pork dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  2. 2


    Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into green beans and pear. Spread green beans and pear into a single layer (some overlap is OK). Roast in hot oven until pear starts to soften, 4-5 minutes. Carefully remove from oven. Green beans and pear will finish cooking in a later step. While green beans and pear roast, sear pork.

  3. 3


    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and cook until browned on two “sides”, 3-4 minutes per side. Remove from burner. Place pork on green beans and pear. Reserve pan; no need to wipe clean.

  4. 4


    Roast pork, green beans, and pear until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Rest pork at least 5 minutes, then slice if desired. While pork rests, make sauce.

  5. 5


    Return pan used to sear pork to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds. Stir in ¼ cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes. Remove from burner and stir in butter, ¼ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!

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