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
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
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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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.
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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, 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).
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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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