Express
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Maple Bacon Pork Medallions
with Brussels sprouts and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Cooked Diced Red Potatoes
- 12 oz. Pork Tenderloin Medallions
- 4 oz. Shredded Brussels Sprouts
- 1 fl. oz. Pure Maple Syrup
- ¾ oz. Crumbled Bacon
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⅗ oz. Butter
- ¼ oz. Dijon Mustard
- 2 tsp. Garlic 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.
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Nutrition (per serving)
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Calories580
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Carbohydrates50g
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Net Carbs44g
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Fat22g
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Protein45g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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.
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1 Cook the Pork
Pat pork medallions dry and season both sides with a pinch of salt and pepper.
If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.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.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Cook the Vegetables
Drain potatoes.
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until slightly tender, 2-3 minutes.Stir in potatoes, garlic pepper, 1/4 tsp. salt, and half the butter (reserve remaining for sauce). Stir often until Brussels sprouts are tender and potatoes are lightly browned, 3-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Make the Sauce
Return pan used to cook pork to medium heat. Add bacon to hot, dry pan. Stir occasionally until crispy, 1-2 minutes.
Stir in maple syrup, mustard, and 1 Tbsp. water. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining butter until melted and combined. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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