Express
Pork Medallions and Sweet Onion Peppercorn Gravy with Garlic Butter Green Beans and Mushrooms
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
“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
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¾ oz. Roasted Garlic & Herb Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
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¼ oz. Flour
- 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.
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Nutrition (per serving)
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Calories450
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Carbohydrates22g
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Net Carbs17g
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Fat23g
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Protein41g
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Sodium1500mg
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
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If using chicken breasts, follow same instructions as pork medallions in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions as pork medallions in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using pork chops, follow same instructions as pork medallions in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using mahi-mahi, pat dry, halve, and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as pork medallions in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
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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.Remove from burner. Transfer pork to a plate. Rest, 3 minutes. Wipe pan clean and reserve.While pork cooks, start green beans. -
2 Cook the Vegetables
Cut mushrooms into 1/4" slices. Mince chives.
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. 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 and stir in garlic and herb butter and a pinch of salt and pepper. Cover and set aside. -
3 Make the Gravy
Return pan used to cook pork to medium heat with 1 tsp. olive oil.
Add flour to hot pan and stir constantly until a batter-like consistency forms.Add 1/2 cup water, chicken demi-glace, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer, while 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 Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with gravy and chives. Bon appétit!
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