Pork Medallions and Sweet Onion Demi

with garlic butter green beans and mushrooms

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

“Gravy” brings to mind an almost chemistry-like procedure of combining liquids and solids, thickeners and looseners and all sorts of flavor boosters to pull together a sauce worthy of its meat (or potatoes!) We've taken away time and complication here, and left the amazing pepper-y flavor. Magic? No. Better living through chemistry.

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 8 oz. Green Beans
  • 4 oz. Cremini Mushrooms
  • 1 oz. Caramelized Onion Jam
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ¼ oz. Flour
  • 6 Chive Sprigs
  • ½ tsp. Garlic Salt
  • ½ tsp. Coarse Black Pepper

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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

Customize It Instructions

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using filets mignon or NY strip steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Pork

    Pat pork medallions dry and season all over with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until lightly browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Medallions thickness can vary; if you receive a thinner pork medallion, we recommend checking for doneness sooner.

    Remove from burner. Transfer pork to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

    While pork cooks, continue recipe.

  2. 2

    Prepare Ingredients and Cook Vegetables

    Cut mushrooms into 1/4" slices.

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add green beans, mushrooms, garlic salt, and 1 Tbsp. water to hot pan. Stir to combine.

    Cover and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through.

    If green beans need more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.

    Remove from burner. Stir in butter and a pinch of salt and pepper. Cover and set aside.

  3. 3

    Make the Gravy

    Return pan used to cook pork to medium heat and add 1 tsp. olive oil.

    Add flour to hot pan and stir constantly until a batter-like consistency forms.

    Add 1/2 cup water, demi-glace, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer, stirring often.

    Once simmering, stir often until slightly thickened, 1-2 minutes.

    If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

  4. 4

    Prepare Chives and Finish Dish

    Mince chives.

    Plate dish as pictured on front of card, topping pork medallions with gravy and chives. Bon appétit!

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