Express
Maple-Glazed Pork Medallions
with Brussels sprouts and sweet potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Scott Gorsky
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 4)
- 24 oz. Pork Tenderloin Medallions
- 18 oz. Sweet Potato
- 8 oz. Brussels Sprouts
- 2 fl. oz. Pure Maple Syrup
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2 oz. Shredded Parmesan Cheese
- 4 tsp. Chicken Broth Concentrate
- ½ oz. Dijon Mustard
- 2 tsp. Smoked Maple Seasoning
- 1 tsp. Garlic Salt
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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Calories490
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Carbohydrates44g
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Net Carbs37g
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Fat15g
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Protein45g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Cut sweet potatoes into 1" dice.
Place sweet potatoes in a microwave-safe bowl and cover with a damp paper towel.Microwave covered until tender, 5-7 minutes.While potatoes microwave, pat pork medallions dry. Season all over with smoked maple seasoning 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. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until slightly tender, 4-6 minutes.Uncover and add microwaved sweet potatoes, garlic salt, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. olive oil. Stir often until vegetables are browned and tender, 4-6 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Pork
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Working in batches if necessary, 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. Transfer pork to a plate. Rest, 3 minutes.Reduce heat to medium and keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add 1/3 cup water, maple syrup, mustard (to taste), and chicken base to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir often until sauce is slightly thickened, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Garnish vegetables with cheese. Bon appétit!
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