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 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.
Finish the Vegetables
Stir seasoned salt into hot pan.
Remove from burner and stir in cheese.
While vegetables cook, cook pork.
Cook the Pork Medallions
Pat pork 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. Let melt. Once melted, flip pork to coat.
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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