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Creamy Red Pepper Pork Medallions
with crunchy green beans
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Jimmy Shay
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In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Green Beans
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2 oz. Creme Fraiche
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1 oz. Red Pepper Pesto
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⅘ oz. Tuscan Herb Butter
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¼ cup Panko Breadcrumbs
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½ oz. Grated Parmesan Cheese
- 2 Garlic Cloves
- 1 tsp. Garlic Pepper
- ½ tsp. Pink Seasoned 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.
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Nutrition (per serving)
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Calories610
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Carbohydrates20g
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Net Carbs14g
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Fat40g
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Protein43g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Plate
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, 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 Cook the Pork
Pat pork medallions dry. Season all over with a pinch of salt and garlic 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 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. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Remove from burner. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Toast the Panko
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add panko and a pinch of salt to hot pan. Stir occasionally until slightly toasted, 1-2 minutes.Remove from burner. Transfer panko to a mixing bowl.Stir in half the cheese (remaining is yours to use as you please!) until combined. Set aside.Wipe pan clean and return to medium heat. -
3 Cook the Green Beans
Trim green beans, if necessary, and halve.
Add 2 tsp. olive oil, green beans, seasoned salt, a pinch of pepper, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and green beans are tender, 3-5 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and stir often until slightly browned, 2-4 minutes.Stir in butter (to taste) until melted and combined, 1-2 minutes.Remove from burner.While green beans cook, continue recipe. -
4 Make Sauce and Finish Dish
Mince garlic.
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.Add pesto, creme fraiche, 1/4 cup water, and a pinch of salt. Stir to combine and bring to a simmer.Once simmering, reduce heat to medium-low. Stir occasionally until sauce is slightly thickened, 2-3 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 pork with sauce. Garnish green beans with panko-cheese mixture. Bon appétit!
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