Kroger Health Orange Chipotle Pork Tenderloin Medallions
with cotija Brussels sprouts and carrots
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
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You Will Need
Medium Non-Stick Pan
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
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel, trim, and cut carrot into ¼" slices on an angle.
Peel orange and separate into sections. Cut sections into ¼" pieces.
Pat pork medallions dry, and season all over with seasoning blend.
Roast the Vegetables
Place Brussels sprouts and carrot on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of pepper.
Spread into a single layer, placing Brussels cut-side down. Roast in hot oven until tender and browned, 14-16 minutes.
While vegetables roast, cook pork.
Cook the Pork
Place a medium non-stick pan over medium heat and add 1 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.
Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with orange and garnishing vegetables with cheese and pepitas. Bon appétit!
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