Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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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
- 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) pq1bjoO5
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
Before You Cook
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.
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.
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.
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.
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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