Oktoberfest Pork Medallions

with smashed potatoes and roasted Brussels sprouts

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Soy

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?

In Your Box (serves 2)

  • 1 Russet Potato
  • 10 oz. Brussels Sprouts
  • 1 Shallot
  • 1 Pork Tenderloin
  • Info
    4 fl. oz. Light Cream
  • Info
    4 Tbsp. Horseradish Sauce
  • 2 fl. oz. Apple Cider
  • 3 Thyme Sprigs
  • 2 Tbsp. Grainy Mustard
  • Nutrition (per serving)

  • Calories
    871
  • Carbohydrates
    60g
  • Fat
    44g
  • Protein
    52g
  • Sodium
    1574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Potatoes
    2

    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.

  • Step 3 - Roast the Brussels Sprouts
    3

    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.

  • Step 4 - Sear the Pork Medallions
    4

    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.

  • Step 5 - Prepare Sauce and Finish Pork
    5

    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.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!