Express
Premium
Pistou-Style Pork Medallions
with lemon and herb vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Broccoli, Cauliflower, Carrot Medley
- 1 oz. Basil Pesto
- 1 oz. Cream Cheese
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Crispy Fried Onions
- ⅓ oz. Butter
- ½ tsp. Lemon N Herb Seasoning
- 1 tsp. Italian Seasoning Blend
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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Calories510
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Carbohydrates20g
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Net Carbs14g
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Fat29g
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Protein42g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, 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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Pork
Pat pork medallions dry. Season both sides with Italian seasoning and 1/4 tsp. salt. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.
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2 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan. 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.Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, cauliflower, and carrot medley and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add lemon n herb seasoning and 1/4 tsp. salt. Stir occasionally until vegetables are tender, 2-3 minutes.Add butter and stir until combined, 1-2 minutes.Evenly top vegetables with shredded cheese and cover until melted, 1-2 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium-low heat.
Add cream cheese, pesto, and 1 Tbsp. water to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Garnish vegetables with crispy onions. Bon appétit!
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