Meal Kit

Pork Medallions in Miso-Cider Pan Sauce

and sesame broccoli

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Peanuts, Sesame, Soy

Carb Conscious
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

Miso and cider are a great duo, made even greater here, where the earthy and slightly sweet, slightly pungent mixes to a sauce tailor-made for succulent pork medallions. (Not only those two, but magical butter is stirred in… is there anything not made better with butter?) Could you put this sauce on the broccoli too? Live your dreams.

In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • 12 oz. Pork Tenderloin Medallions
  • 4 fl. oz. Apple Cider
  • Info
    1 oz. Roasted Peanuts
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • Info
    2 tsp. Miso Sauce Concentrate
  • Info
    ¼ oz. Specialty Toasted Sesame Oil
  • ½ tsp. Garlic Salt
  • Info
    1 tsp. Multicolor Sesame Seeds

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 mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Skip pounding step. Follow same instructions as pork medallions in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.

  • If using sirloin steaks, skip pounding step. Follow same instructions as pork medallions in Steps 1 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Skip pounding step. Follow same instructions as pork medallions in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces.

    Coarsely chop peanuts.

    Pat pork medallions dry. If you receive a whole tenderloin, pat dry, and, on a separate cutting board, slice into medallions, 3/4"-thick.

    Cover pork with plastic wrap and use a heavy object to pound to an even 1/2" thickness.

    Unwrap pork, and season all over with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Broccoli

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.

    Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.

    Uncover, and stir occasionally until tender, 2-3 minutes.

    Stir in half the garlic salt (reserve remaining to taste) and sesame oil. Remove from burner. Taste, and add remaining garlic salt, if desired. Top with sesame seeds.

    While broccoli cooks, cook pork.

  3. 3

    Cook the Pork Medallions

    Place another medium non-stick pan over medium-high 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, 2-3 minutes per side.

    Remove medallions to a plate and tent with foil. Reserve pan, no need to wipe clean.

  4. 4

    Make Pan Sauce and Finish Pork

    Return pan used to cook medallions to medium-high heat. Add apple cider to hot pan and bring to a simmer.

    Once simmering, cook until liquid is reduced by half, 3-5 minutes.

    You should have about 1/4 cup liquid remaining.

    Stir in mustard until smooth and dissolved. Then, add miso and butter. Stir constantly until combined and smooth, 2-3 minutes.

    Add pork medallions and flip until coated. Remove from burner. Rest, 3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with any remaining pan sauce and peanuts. Bon appétit!

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