15 Minute Meal Kit
Honey-Ancho Pork Medallions with Corn and Pepper Hash
stovetop cooking
Prep & Cook Time: 60+ min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk
Chef
Sarah Thomsen
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
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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.
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Nutrition (per serving)
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Calories430
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Carbohydrates21g
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Fat23g
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Protein40g
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Sodium943mg
Recipe Steps
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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1 Prepare Ingredients
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño. Pat pork chops dry and season all sides with seasoning blend.
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2 Cook veg
Place a large non-stick pan over medium-high heat with 1 tbs olive oil. Add veg ¼ tsp salt, and pinch of pepper. Cook until slightly tender 4-5 minutes. Stir in half of cheese.
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3 Cook Pork
"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." Plate. Top pork with honey and veg with remaining cheese.
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