Express
Premium
Honey Mustard Pork Salad
with bacon and candied walnuts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
- 3 oz. Shredded Red Cabbage
- 1½ fl. oz. Honey Dijon Mustard Dressing
- 1 oz. Bacon Bits
- ¾ oz. Candied Walnuts
- ½ oz. Shredded Parmesan Cheese
- 1 tsp. Garlic Pepper
- ½ tsp. Potato Spice Seasoning
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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Calories560
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Carbohydrates20g
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Net Carbs15g
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Fat33g
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Protein47g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Coarsely crush walnuts.Pat pork medallions dry. Season both sides with garlic pepper and potato spice seasoning. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
2 Crisp the Bacon
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat.Add bacon to hot pan. Stir occasionally until crispy, 1-2 minutes.Transfer bacon to towel-lined plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Pork
Add 2 tsp. olive oil and pork medallions to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork medallions cook, continue recipe. -
4 Assemble Salad and Finish Dish
In a mixing bowl, combine half the dressing (reserve remaining for garnish), 1 tsp. olive oil, a pinch of salt and pepper, spinach, cabbage, and tomatoes. Toss gently to coat.
Plate dish as pictured on front of card, topping pork medallions (slicing, if desired) with remaining dressing. Garnish salad with walnuts, bacon, and cheese. Bon appétit!
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