15 Minute Meal Kit

Pork Medallions and Chipotle Crema with Corn and Crispy Zucchini

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Light Chili Powder
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 8 oz. Sliced Zucchini
  • 1 Lime
  • ¼ oz. Cilantro
  • Info
    1 oz. Chili Lime Butter
  • 2 Halved Ear of Corn
  • Info
    1 Tbsp. Chipotle Pesto
  • Info
    2 oz. Sour Cream
  • 12 oz. Pork Tenderloin Medallions

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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
  1. 1

    Broil the Corn and Zucchini

    Place corn and zucchini on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and top zucchini with panko and a pinch of chili powder. (The rest is yours to do with as you please!) Place under hot broiler and broil until lightly browned, 8-12 minutes. Keep an eye on oven as vegetables may burn easily under broiler. While zucchini broils, cook pork.

  2. 2

    Cook the Pork Medallions

    Pat pork medallions dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from burner. Rest at least 2 minutes.

  3. 3

    Make the Sauce

    Halve lime. Cut one half into wedges and juice the other half. Stem and coarsely chop cilantro. If desired, leaves can be left whole. Combine sour cream, chipotle pesto, 1 tsp. lime juice, and a pinch of salt in a mixing bowl.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping corn with butter, pork with cilantro, and squeezing lime wedges over meal to taste. Bon appétit!

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