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Maple Mustard-Glazed Pork Medallions
with bacon Brussels sprouts and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 11 oz. Red Potatoes
- 4 oz. Shredded Brussels Sprouts
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- ⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 2 tsp. Ancho Cinnamon Rub
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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Calories560
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Carbohydrates49g
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Net Carbs43g
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Fat23g
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Protein46g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
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 Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, follow same instructions as pork in Step 2, cooking until steaks reach 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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If using salmon fillets, pat dry and season flesh side with ancho cinnamon rub (use less if spice-averse). Follow same instructions as pork in Step 2 , cooking skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1" pieces.
Place potatoes in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until potatoes are tender and can easily be pierced with a knife, 4-6 minutes.Carefully remove from microwave. Drain any excess water and set aside.While potatoes are microwaving, continue recipe. -
2 Cook the Pork
Pat pork dry and season all over with ancho cinnamon rub (use less if spice-averse). If you receive a whole pork tenderloin, on a separate cutting board, slice into medallions, 3/4"-thick.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork 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 pork to a plate and tent with foil. Rest, 3 minutes.Reserve pan; no need to wipe clean.While pork rests, continue recipe. -
3 Finish the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender and lightly browned, 3-5 minutes.
Add Brussels sprouts, bacon, and a pinch of salt. Stir occasionally until bacon is crisp and potatoes are tender, 2-3 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat. Add chicken base, 2 Tbsp. water, mustard, and half the maple syrup (remaining is yours to use as you please!) to hot pan. Stir often until combined and smooth, 1-2 minutes.
Remove from burner. Add a pinch of pepper and butter. Whisk or stir vigorously until combined, 30-60 seconds.Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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