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Maple-Mustard Pork Medallions

with bacon-apple Brussels sprouts

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • GLUTEN-SMART

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In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 8 oz. Brussels Sprouts
  • 1 Honeycrisp Apple
  • Info
    2 oz. Creme Fraiche
  • 1 fl. oz. Pure Maple Syrup
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • ½ oz. Bacon Bits
  • Info
    2 tsp. Ranch Seasoning
  • ¼ tsp. Red Pepper Flakes

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
    580
  • Carbohydrates
    35g
  • Net Carbs
    29g
  • Fat
    31g
  • Protein
    43g
  • Sodium
    1030mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or sirloin 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Cook the Apple Mixture

    Peel apple, quarter, and remove core. Cut into 1/4" dice.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add apple and bacon to hot pan.

    Stir occasionally until bacon is crisp and apple starts to brown, 2-3 minutes.

    Remove from burner. Transfer apple mixture to a plate and set aside. Reserve pan; no need to wipe clean.

    While apple mixture cooks, continue recipe.

  2. 2

    Cook the Pork

    Pat pork dry and season both sides with 1/4 tsp. salt and 1/4 tsp. 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 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. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  3. 3

    Add the Brussels Sprouts

    Return pan used to cook apple mixture to medium-high heat and add 2 tsp. olive oil.

    Add Brussels sprouts to hot pan and stir occasionally until tender and browned, 8-10 minutes.

    Remove from burner.

    Stir in apple mixture, butter, and ranch seasoning until melted and combined.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook pork to low heat. Add maple syrup, mustard, red pepper flakes (to taste), and creme fraiche to hot pan. Stir constantly until sauce is combined and heated through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping pork with sauce, or topping sauce with pork, depending on preference. Bon appétit!

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