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: Medium
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
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1 Tbsp. Chipotle Pesto
- 1 tsp. Light Chili Powder
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2 Tbsp. Panko Breadcrumbs
- 8 oz. Sliced Zucchini
- 1 Lime
- ¼ oz. Cilantro
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1 oz. Chili Lime Butter
- 2 Halved Ear of Corn
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2 oz. Sour Cream
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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Sodium1081mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 Prepare the Ingredients
Place zucchini and corn 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 wtih panko and a pinch of chili powder (rest is yours to do with as you please). Place under hot broiler and broil until zucchini is tender and panko is golden, 8-12 minutes. Keep an eye on the broiler; vegetables may burn easily. While vegetables, broil, cook pork
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2 Cook the Pork
Pat pork medallions dry, and season all over with a pinch of salt and pepper. 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 Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half. Stem cilantro and coarsely chop. 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 vegetables with lime butter and garnishing meal with cilantro. Bon appétit!
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