Garlic Butter Pork Tenderloin Medallions with Asiago Brussels Sprouts and Carrots
Prep & Cook Time:10-15 min.
Cook Within:4 days
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
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.
Finish the Vegetables
Season cooked vegetables with seasoned salt.
Remove from burner and stir in cheese.
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]
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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