Garlic Butter Pork Tenderloin with Asiago Brussels Sprouts and Carrots
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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 ¼ tsp. salt and a pinch of pepper.
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.
Finish the Dish
Plate dish as pictured on front of card, topping pork with butter and garnishing vegetables with red pepper flakes (to taste). Bon appétit!
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