Garlic Butter Pork Tenderloin Medallions with Asiago Brussels Sprouts and Carrots

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 tsp. Seasoned Salt Blend
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Brussels Sprout & Carrot Medley
  • Info
    1 oz. Shredded Asiago Cheese
  • 12 oz. Pork Tenderloin Medallions

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
    475
  • Carbohydrates
    17g
  • Fat
    26g
  • Protein
    43g
  • Sodium
    946mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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
  1. 1

    Start the Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and vegetables to hot pan. Stir often until lightly browned, 2-3 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.

  2. 2

    Finish the Vegetables

    Season cooked vegetables with seasoned salt. Remove from burner and stir in cheese.

  3. 3

    Cook the Pork

    Pat pork medallions dry, and season all over with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from burner and add butter to hot pan. Let melt, and flip medallions to coat.

    [BETA: picture flipping pork medallions in butter]

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with red pepper flakes (to taste). Bon appétit!

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