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Pork Medallion Milanese

with lemon-garlic green beans

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

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
  • KETO-FRIENDLY

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In Your Box (serves 2)

  • 12 oz. Green Beans
  • 12 oz. Pork Tenderloin Medallions
  • 1 Roma Tomato
  • Info
    ⅘ oz. Lemon Garlic Butter
  • ½ oz. Baby Arugula
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    2 Tbsp. Italian Panko Blend
  • ¼ oz. Dijon Mustard
  • ½ tsp. Garlic and Parsley Seasoning

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
    480
  • Carbohydrates
    21g
  • Net Carbs
    15g
  • Fat
    24g
  • Protein
    43g
  • Sodium
    1070mg

Recipe Steps

You Will Need

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

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/4" dice.

    Evenly spread panko on a plate.

    Pat pork dry and season all over with garlic and parsley 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.

    Evenly spread mustard on one side of pork. Add pork onto panko, mustard-side down, pressing gently to adhere.

  2. 2

    Cook the Green Beans

    Trim green beans, if necessary.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    Add 1/4 cup water. Cover, and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Uncover and season with 1/4 tsp. salt and a pinch of pepper. Add butter and stir until melted and combined.

    Remove from burner.

    While green beans cook, continue recipe.

  3. 3

    Cook the Pork

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add pork, panko-side down first, 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. Rest, 3 minutes.

  4. 4

    Dress Arugula and Finish Dish

    In a mixing bowl, combine arugula, tomatoes, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

    Plate dish as pictured on front of card, topping pork with dressed arugula and garnishing green beans with cheese. Bon appétit!

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