Dijon Walnut Pork Medallions

with honey glazed brussels sprouts and beets

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

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 recipe cards and 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)

  • ½ fl. oz. Honey
  • ½ oz. Dijon Mustard
  • Info
    1 oz. Walnut Halves
  • Info
    1 oz. Goat Cheese
  • 8 oz. Brussels Sprouts
  • 8 oz. Red Beet
  • 14 oz. Pork Tenderloin

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
    493
  • Carbohydrates
    24g
  • Fat
    22g
  • Protein
    50g
  • Sodium
    1489mg

Recipe Steps

  • 1

    Prep

    Cut beets into large dice Quarter brussels sprouts

  • 2

    Roast Vegetables

    Toss beets with ½ tsp oil, ¼ tsp salt and a pinch of pepper and roast for 25 minutes.

    Halfway through the cooking time of the beets, toss brussels sprouts in a mixing bowl with ½ tsp oil, ¼ tsp salt and a pinch of pepper. Add to beets pan and roast 15 minutes.

    A total cooking time of 25 minutes for roasting.

    Remove from oven and add to a mixing bowl. Toss with honey.

  • 3

    Toast Walnuts

    In a large pan over medium heat, add walnuts and toss until toasted, 4-5 minutes. Remove from pan and coarsely chop.

  • 4

    Cook Pork

    Slice pork into ¾ inch medallions. Season with ½ tsp salt and ¼ tsp pepper. In the same large pan, add 1 tsp of olive oil. Cook pork until finished. Remove from heat top with dijon mustard and toasted walnuts.

  • 5

    Finish The Dish

    Plate pork and vegetables. Top vegetables with goat cheese.

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