Honey Mustard Pork Medallions

with white cheddar butternut squash and Brussels sprouts

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 8 oz. Cubed Butternut Squash
  • 6 oz. Brussels Sprouts
  • 1 Shallot
  • Info
    1 fl. oz. Brewpub Style Mustard
  • Info
    1 oz. Shredded White Cheddar Cheese
  • ½ fl. oz. Honey
  • ½ tsp. Garlic Salt
  • ½ tsp. Orange Pepper

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 2 Medium Non-Stick Pans

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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Vegetables

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover and stir occasionally until tender and lightly browned, 5-8 minutes.

    Add orange pepper, half the garlic salt (reserve remaining for pork), Brussels sprouts, and 1/4 cup water and stir to combine. Cover and stir occasionally until Brussels sprouts are bright green and vegetables are fork-tender, 8-12 minutes.

    Remove from burner. Top with half the cheese (reserve remaining for garnish) and cover to keep warm.

    While vegetables cook, continue recipe.

  2. 2

    Cook the Pork

    Pat pork dry and season all over with remaining garlic salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

    Place another 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. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Transfer to a plate. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  3. 3

    Make the Sauce

    Peel and halve shallot. Slice halves into thin strips.

    Return pan used to cook pork to medium-low heat and add 1 tsp. olive oil. Add shallots to hot pan and stir often until golden-brown, 2-3 minutes.

    Stir in mustard, honey, and 1/4 cup water until combined and heated through, 30-60 seconds.

  4. 4

    Coat Pork and Finish Dish

    Transfer pork medallions to hot pan with sauce and flip to coat evenly.

    Remove from burner.

    Plate dish as pictured on front of card, topping pork with extra sauce from pan and garnishing vegetables with remaining cheese. Bon appétit!

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