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Dijonaise Pork Medallions
with lemon dilly green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Tom Scodari
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Pork Tenderloin Medallions
- 2 fl. oz. Garlic Aioli
- 1 Shallot
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice Seasoning
- 0.14 oz. Lemon Juice
- 1 tsp. Lemon N Herb Seasoning
- 2 Dill Sprigs
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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Calories540
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Carbohydrates20g
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Net Carbs14g
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Fat33g
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Protein41g
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Sodium1360mg
Recipe Steps
You Will Need
- Butter
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 Prepare the Ingredients
Trim green beans, if necessary.
Peel and halve shallot. Slice thinly.Mince dill, leaves and stems.Pat pork medallions dry and season both sides with potato spice seasoning. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and shallots to hot pan. Cook, 1 minute.
Add 1/4 cup water and lemon n herb seasoning. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in half the dill (reserve remaining for garnish), lemon juice, and 2 Tbsp. softened butter until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine garlic aioli and mustard.
Plate dish as pictured on front of card, topping pork with sauce. Garnish vegetables with remaining dill. Bon appétit!
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