Meal Kit
Maple-Glazed Pork Tenderloin Medallions
with Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Scott Gorsky
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)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Coin Cut Carrots
- 8 oz. Brussels Sprouts
- 0.96 fl. oz. Pure Maple Syrup
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Dijon Mustard
- 1 tsp. Smoked Maple 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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Calories400
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Carbohydrates29g
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Net Carbs22g
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Fat14g
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Protein40g
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Sodium1180mg
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
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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.
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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.
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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.
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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 Roast the Vegetables
Place carrots and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt, and 1/4 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 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 Make the Sauce
Return pan used to cook pork to medium heat.
Add 1/4 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 Finish the Dish
Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!
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