with smashed potatoes and roasted Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Raise your bierstein and say “Guten Tag!” to these pork medallions. This, meine Freunde, is what it would look like if you took all the flavors of Oktoberfest and cranked the “fabulous” dial to 11. Tender pork medallions are seared and nestled in a rich, tangy apple cider and mustard cream. Hold the sauerkraut and German potato salad, and enjoy roasted Brussels sprouts and horseradish-spiked mashed potatoes. Schmeckt gut, ja?
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and cut potato into ½" dice. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Trim bottoms off Brussels sprouts and halve (quarter if larger than a ping-pong ball). Peel and mince shallot. Pat pork tenderloin dry. On a separate cutting board, cut tenderloin into ¾" medallions and season with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Potatoes
Reduce heat of pot with potatoes to a simmer, and cook until fork-tender, 13-15 minutes. Drain in a colander and return potatoes to pot. Add 1 Tbsp. cream (reserve remaining for sauce), horseradish sauce, and a pinch of salt and pepper. Mash until desired consistency is reached. Set aside and keep warm. While potatoes simmer, roast Brussels sprouts.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet. Drizzle with 1 tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper. Toss to coat evenly and spread into a single layer. Roast until well-browned, 15-18 minutes. While Brussels roast, sear pork medallions.
Sear the Pork Medallions
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork medallions to hot pan and sear until well-browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes on each side. Transfer medallions to a plate. Wipe pan clean and reserve.
Prepare Sauce and Finish Pork
Return pan used to sear pork to medium-high heat and add 1 tsp. olive oil and shallot. Cook until shallot softens, 1-2 minutes. Add apple cider and thyme sprigs and reduce by half, 30-60 seconds. Add remaining cream and mustard, stir to incorporate, and bring to a simmer. Simmer until sauce is thickened, 3-4 minutes. Remove from burner and return pork medallions and any accumulated juices to pan. Flip medallions to evenly cover in sauce. Discard thyme sprigs.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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