Express
Garlic Butter Pork Tenderloin with Asiago Brussels Sprouts and Carrots
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Brussels Sprout & Carrot Medley
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- 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) Zqw0ozOG
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Calories480
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Carbohydrates17g
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Net Carbs12g
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Fat27g
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Protein43g
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Sodium910mg
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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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 1/4 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 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. -
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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