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
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
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2 oz. Sour Cream
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1 Tbsp. Chipotle Pesto
- 2 Halved Ear of Corn
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1 oz. Chili Lime Butter
- ¼ oz. Cilantro
- 1 Lime
- 8 oz. Sliced Zucchini
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2 Tbsp. Panko Breadcrumbs
- 1 tsp. Light Chili Powder
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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Calories527
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Carbohydrates26g
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Fat29g
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Protein41g
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Sodium941mg
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
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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.
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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.
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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.
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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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