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: Mild

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

In Your Box (serves 2)

  • 2 tsp. Ancho Cinnamon Rub
  • 3 oz. Corn Kernels
  • 12 oz. Pork Tenderloin Medallions
  • 6 oz. Mixed Diced Peppers
  • 1 Jalapeño Pepper
  • Info
    1 oz. Grated Cotija Cheese
  • ½ fl. oz. Honey

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
    430
  • Carbohydrates
    21g
  • Fat
    23g
  • Protein
    40g
  • Sodium
    943mg

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
  1. 1

    Cook the Pork Medallions

    Pat pork medallions dry, and season all over with seasoning rub. If using whole tenderloin, slice into ¼" 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. 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, 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. Bon appétit!

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