Meal Kit
Culinary Collection
Dijon Pork Medallions and Apple Cheddar Tart
with fig glaze and fresh arugula
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 1 Gala Apple
- 4 oz. Puff Pastry Dough Square
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Shredded White Cheddar Cheese
- ½ fl. oz. Balsamic Fig Glaze
- ½ oz. Baby Arugula
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. Dijon Mustard
- 3 Thyme Sprigs
- 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.
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Nutrition (per serving)
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Calories750
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Carbohydrates47g
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Net Carbs43g
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Fat42g
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Protein45g
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Sodium1540mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Butter
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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 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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1 Bake the Puff Pastry
Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.
Place puff pastry on prepared baking sheet. Using the tip of a knife, gently draw a 1/2" border on top of pastry. Do not cut all the way through.Bake in hot oven until slightly browned, 8-10 minutes.Carefully remove from oven and gently press center of pastry down. Pastry will be hot! Use a utensil.While puff pastry bakes, continue recipe. -
2 Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into 1/4" slices.
Stem and coarsely chop thyme.Peel and halve shallot. Slice one half into thin strips and mince the other half. Keep slices and minced shallot separate.Pat pork medallions dry. Season all over with garlic salt and a pinch of pepper. -
3 Assemble and Bake the Tarts
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shallot strips and apples to hot pan. Cook, 1 minute.Add 1 tsp. thyme (to taste; reserve remaining for garnish), 1 Tbsp. butter, 1/4 cup water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir often until water is almost completely evaporated, 3-4 minutes.Uncover; stir often until apples and shallots are tender, 1-2 minutes.Remove from burner. Evenly divide apple-shallot mixture between puff pastry, then top with cheese.Bake in hot oven until cheese melts and puff pastry is golden-brown, 3-5 minutes.Carefully remove from oven.While tarts bake, continue recipe. -
4 Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 1 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.Transfer pork to a plate and tent with foil. Rest, 3 minutes. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
5 Make Sauce, Dress Arugula, and Finish Dish
Add 1 tsp. olive oil and minced shallot to hot pan. Stir often until slightly browned, 2-3 minutes.
Add creme fraiche, mustard (to taste), mushroom base, 3 Tbsp. water, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, remove from burner.While sauce cooks, in a mixing bowl, gently toss together arugula, a pinch of salt, and 1 tsp. olive oil. Set aside.Plate dish as pictured on front of card, topping pork medallions with sauce and remaining thyme. Garnish tart with arugula and fig glaze (to taste). Bon appétit!
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