Meal Kit
Mango Mostarda Pork Medallions
with roasted lemon herb broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Maija Barnes
Mango has a delightful subtle sweetness, and mustard, as we all know, makes the mouth pucker in all the best ways. Combine those two and have them top some juicy pork medallions? You've not only got mango mostarda, you've got a magical mango mostarda. Roll up, for the magical mostarda meal.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Pork Tenderloin Medallions
- 2 Tbsp. Mango Chutney
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⅗ oz. Butter
- ½ oz. Dijon Mustard
- ¼ oz. Cilantro
- 1 tsp. Lemon & Herb Seasoning
- 1 tsp. Jamaican Jerk 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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Calories380
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Carbohydrates23g
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Net Carbs18g
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Fat14g
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Protein41g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 chicken breasts, follow same instructions as pork medallions in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry, halve, and season with seasoning blend. Follow same instructions as pork medallions in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using sirloin steaks, follow same instructions as pork medallions in Steps 1 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using filets mignon, follow same instructions as pork medallions in Steps 1 and 3, cooking until browned and steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem and mince cilantro.Pat pork medallions dry, and season all over with jerk seasoning and 1/4 tsp. salt. -
2 Start the Broccoli
Place broccoli on prepared baking sheet and toss with 1/4 tsp. pepper and a pinch of salt.
Spread into a single layer. Roast in hot oven until browned, 16-18 minutes.While broccoli roasts, cook pork and make mostarda. -
3 Cook the Pork Medallions
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork medallions to hot pan. Cook undisturbed until well-browned and medallions reach a minimum internal temperature of 145 degrees, 2-4 minutes per side. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner and remove medallions to a plate. Tent with foil and rest, 3 minutes. -
4 Make the Mango Mostarda
In a mixing bowl, combine mango chutney, mustard, cilantro, and a pinch of salt. Set aside.
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5 Finish Broccoli and Finish Dish
Immediately after removing from oven, transfer roasted broccoli to another mixing bowl. Add lemon and herb seasoning and butter and toss or gently stir to coat.
Broccoli and baking sheet will be hot! Use an oven mitt and utensil.Plate dish as pictured on front of card, topping medallions with mango mostarda. Bon appétit!
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