Express
Honey-Ancho Pork Medallions with Corn and Pepper Hash
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
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)
- 12 oz. Pork Tenderloin Medallions
- 5 oz. Corn Kernels
- 4 oz. Mixed Diced Peppers
- 1 Jalapeno Pepper
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1 oz. Grated Parmesan
- ½ fl. oz. Honey
- 2 tsp. Ancho Cinnamon Rub
- ¼ fl. oz. Hot Sauce
- 1 tsp. Cilantro Lime Pepper Salt
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) WPe7MbOk
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Calories450
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Carbohydrates27g
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Net Carbs24g
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Fat19g
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Protein44g
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Sodium1460mg
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 chicken breasts, follow same instructions as pork medallions in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with ancho cinnamon rub. Follow same instructions as pork medallions in Step 1, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pork Medallions
Pat pork medallions dry, and season all over with ancho cinnamon rub. If using whole tenderloin, pat dry and cut into 1" medallions.
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.Medallion thickness can vary; if you receive thinner medallions, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, prepare and cook vegetables. -
2 Prepare the Jalapeño
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.
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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, 1/4 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 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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