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
Do we need to say more words than garlic and butter? In the culinary world, are there two bigger tells of flavor a comin' (beyond succulent pork and fresh vegetables) than garlic and butter? Watching it melt over the pork, giving it even more flavor… you don't mind if we come over for dinner, do you?
In Your Box (serves 2)
- 12 oz. Brussels Sprout & Carrot Medley
- 12 oz. Pork Tenderloin Medallions
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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
Customize It Instructions
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If using sirloin steaks, follow same instructions as pork in Step 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side. Rest 3 minutes.
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If using NY strip steak, follow same instructions as pork in Step 3, cooking until steak reaches a minimum internal temperature, 9-11 minutes per side. Rest 3 minutes. Halve to serve.
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If using filet mignon, follow same instructions as pork in Step 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest 3 minutes.
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If using chicken breasts, follow same instructions as pork in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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. Rest, 3 minutes. -
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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