Meal Kit

Maple-Glazed Pork Tenderloin Medallions

with Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Take maple beyond the breakfast table with this sweet-and-savory glazed tenderloin that's lusciously smoky and deceptively healthy. Roasted pork tenderloin gets infused with a tantalizingly transformative seasoning blend and a sauce made with pure maple syrup that'll transport you from your home kitchen to a New England log cabin. Shaved Brussels sprouts and carrots round out a hearty meal that satisfies all the senses.

In Your Box (serves 2)

  • 8 oz. Coin Cut Carrots
  • 8 oz. Brussels Sprouts
  • 12 oz. Pork Tenderloin Medallions
  • 1 Smoked Maple Seasoning
  • 0.96 fl. oz. Pure Maple Syrup
  • ¼ oz. Dijon Mustard
  • 2 tsp. Chicken Broth Concentrate

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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

  • If using chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry and season flesh side with seasoning blend and a pinch of pepper. Follow same instructions as pork in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using filets mignon, follow same instructions as pork in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve. Slice halves very thinly. Pat pork medallions dry, and season all over with seasoning blend and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Place carrots and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer. Roast in hot oven until carrots are fork-tender and Brussels sprouts are lightly browned, 15-20 minutes. While vegetables roast, cook pork.

  3. 3

    Cook the Pork

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. 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. Transfer medallions to a plate and rest, 3 minutes. Reserve pan; no need to wipe clean. While pork rests, make sauce.

  4. 4

    Make the Sauce

    Return pan used to cook pork to medium heat. Add ¼ cup water, maple syrup, Dijon, and chicken base to hot pan. Stir to combine, then bring to a simmer. Once simmering, stir often until sauce is the consistency of a light syrup, 4-5 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!

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