Meal Kit

Pork Medallions and Mushroom Cream Sauce

with roasted butternut squash

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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)

  • 4 oz. Cremini Mushrooms
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Onion
  • ½ tsp. Garlic Pepper
  • 12 oz. Cubed Butternut Squash
  • 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

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

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" slices. Cut mushrooms into ¼" slices. Halve any large butternut squash pieces to roughly match smaller pieces. Pat pork medallions dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Butternut Squash

    Place butternut squash and onion on prepared baking sheet and toss with 1 tsp. olive oil, garlic pepper, and ¼ tsp. salt. Spread into a single layer and roast in hot oven until squash is tender, 20-22 minutes. While squash roasts, cook pork.

  3. 3

    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 browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove pork medallions to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Mushroom Cream Sauce

    Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes. Stir in cream sauce, ¼ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork medallions with mushroom cream sauce. Bon appétit!

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