Pork Medallions and Spiced Tomato Jam with Parmesan Fondue Cauliflower
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
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, ¼ 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 ⅓ 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 ¼ 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 tomato jam and 1 Tbsp. water to pan and bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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