15 Minute Meal Kit

Honey-Ancho Pork Medallions with Corn and Pepper Hash

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Ancho! That's not the sound of someone sneezing; that's the uniquely smoky flavor of dried peppers. Ancho combines with cinnamon to season this pork with something special. And the little drizzle of honey on top? Excuse us, this ancho is delicious.

In Your Box (serves 2)

  • ¼ fl. oz. Hot Sauce
  • 1 tsp. Cilantro Lime Pepper Salt
  • 4 oz. Mixed Diced Peppers
  • 5 oz. Corn Kernels
  • 2 tsp. Ancho Cinnamon Rub
  • ½ fl. oz. Honey
  • Info
    1 oz. Grated Cotija Cheese
  • 1 Jalapeño Pepper
  • 12 oz. Pork Tenderloin Medallions

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.

  • Nutrition (per serving)

  • Calories
    454
  • Carbohydrates
    26g
  • Fat
    25g
  • Protein
    41g
  • Sodium
    1488mg

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

  • If using chicken breasts, follow same instructions as pork medallions in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry and season flesh side with seasoning rub. Follow same instructions as pork medallions in Step 1, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Cook the Pork Medallions

    Pat pork medallions dry, and season all over with ancho cinnamon rub. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from burner. Rest, 3 minutes. While pork cooks, prepare and cook vegetables.

  2. 2

    Prepare the Jalapeño

    Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add jalapeño (to taste), corn, diced peppers, cilantro lime pepper salt, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until slightly tender, 4-5 minutes. Remove from burner and stir in half the cheese (reserve remaining for garnish).

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with honey and vegetables with remaining cheese and hot sauce (to taste). Bon appétit!

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