Express
Pork Medallions and Spiced Tomato Jam with Parmesan Fondue Cauliflower
stovetop cooking
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Cauliflower Florets
- 1 Roma Tomato
- 2 oz. Spiced Tomato Jam
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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) MqgRKrPn
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Calories440
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Carbohydrates13g
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Net Carbs9g
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Fat19g
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Protein46g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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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Cook The Cauliflower
Cut cauliflower florets into 1” pieces.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, 1/4 tsp salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.Add tomatoes and cook, stirring occasionally, until browned and tender, 2-3 minutes.Add cream cheese and 1/3 cup water and bring to a simmer.Add cheese and stir until melted.While cauliflower cooks, prepare the pork. -
Cook The Pork
Pat pork medallions dry, and season with 1/4 tsp salt and a pinch of 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. -
Add Sauce
Add tomato jam and 1 Tbsp. water to pan and bring to a simmer.
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Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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