Pork Medallions and Chipotle Crema with Corn and Crispy Zucchini

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

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)

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

  • Nutrition (per serving)

  • Calories
    527
  • Carbohydrates
    26g
  • Fat
    29g
  • Protein
    41g
  • Sodium
    941mg

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. (Rest is yours to do with as you please!) Place under hot broil and broil until [condition], 8-12 minutes. Keep an eye on oven as vegetables may burn easily under broiler. While zucchini broils, cook pork.

    [I'm very unsure of this time and under the broiler, especially since they will have to multitask to make this HCX. Let me know if this doesn't work]

    [PIC: ear of corn and zucchini on baking sheet]

  2. 2

    Cook the Pork Medallions

    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.

    [PIC: medallions in pan]

  3. 3

    Make the Sauce

    Halve lime. Cut one half into wedges and juice the other half. Stem and coarsely chop cilantro. [The R&D pic shows whole leaves; I'd talk Ryan about which it should be.] Combine sour cream, chipotle pesto, 1 tsp. lime juice, and a pinch of salt in a mixing bowl.

    [PICL lime wedges, cilantro, mixing bowl full of stuff]

  4. 4

    Finish the Dish

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

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