Express
Garlic Butter Pork Tenderloin Medallions with Asiago Brussels Sprouts and Carrots
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Brussels Sprout & Carrot Medley
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1 oz. Roasted Garlic & Herb Butter
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1 oz. Shredded Asiago Cheese
- ½ tsp. Seasoned Salt Blend
- ¼ tsp. Red Pepper Flakes
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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Calories480
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Carbohydrates17g
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Net Carbs11g
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Fat27g
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Protein44g
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Sodium950mg
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
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1 Start the Vegetables
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and Brussels sprouts and carrot medley to hot pan. Stir often until lightly browned, 2-3 minutes.Add ¼ cup water. Cover, and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes. -
2 Finish the Vegetables
Stir seasoned salt into hot pan.
Remove from burner and stir in cheese.While vegetables cook, cook pork. -
3 Cook the Pork Medallions
Pat pork dry, and season all over with 1/4 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. Let melt. Once melted, flip pork to coat. -
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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