Express
Feta Dill Pork Medallions
with potatoes limone
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Pork Tenderloin Medallions
- 24 oz. Yukon Potatoes
- 1 Lemon
- 4 oz. Shredded Brussels Sprouts
- 3 oz. Creme Fraiche
- 1 oz. Greek Butter
- 1 oz. Crumbled Feta Cheese
- 1 oz. Grated Parmesan Cheese
- 2 tsp. Garlic Pepper
- 1½ tsp. Garlic Salt
- 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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Calories520
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Carbohydrates37g
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Net Carbs33g
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Fat22g
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Protein44g
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Sodium1420mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Zester
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 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Place potatoes and 1 tsp. water in a microwave-safe bowl. Cover with a damp paper towel.Microwave covered until slightly tender, 6-8 minutes.Carefully remove from microwave.While potatoes microwave, zest lemon, halve, and juice.Pat pork medallions dry. Season all over with garlic pepper and 1/3 the garlic salt (reserve remaining for vegetables). -
2 Cook the Potatoes
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add microwaved potatoes, Brussels sprouts, and a pinch of salt to hot pan. Stir occasionally until potatoes are browned, 8-10 minutes.
If pan is dry, add 1 Tbsp. water at a time, as needed.Stir in remaining garlic salt, 1 tsp. lemon zest (to taste), 2 tsp. lemon juice (reserve remaining for crema), and butter until combined, 1-2 minutes.Remove from burner.While potatoes cook, continue recipe. -
3 Cook the Pork
Place another large non-stick pan over medium heat and add 2 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.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Make Crema and Finish Dish
Stem dill.
In a mixing bowl, combine feta, creme fraiche, 1/2 tsp. dill, 1 tsp. remaining lemon juice, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Kids want to help? With supervision, have them help prepare the crema.Plate dish as pictured on front of card, topping pork medallions with crema. Garnish potatoes with Parmesan. Bon appétit!
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