Pork Medallions in Roasted Tomato Cream Sauce

with squash medley

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

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In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 1 Yellow Squash
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Zucchini
  • 2 oz. Diced Seasoned Roasted Red Tomatoes
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    0.42 oz. Panko Breadcrumbs
  • 2 tsp. Minced Garlic and Parsley
  • ½ tsp. Garlic and Parsley Seasoning
  • ½ tsp. Garlic Salt

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
  • 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

Customize It Instructions

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

  • If using filets mignon, 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.

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

  1. 1

    Prepare Ingredients and Toast Panko

    Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

    Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Trim yellow squash ends, halve lengthwise, and cut into 1/2" half-moons. Combine with zucchini.

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko and half the minced garlic and parsley (reserve remaining for vegetables) to hot pan. Stir often until golden-brown, 1-2 minutes.

    Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.

  2. 2

    Cook the Pork

    Pat pork dry and season both sides with garlic and parsley seasoning and a pinch of salt. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Medallion thickness may vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

    Remove from burner. Transfer pork to a plate and tent with foil. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

    While pork cooks, continue recipe.

  3. 3

    Cook the Vegetables

    Return pan used to toast panko to medium-high heat and add 2 tsp. olive oil. Add vegetables and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

    Add garlic salt and remaining minced garlic and parsley. Stir occasionally until fragrant, 1-2 minutes.

    Remove from burner.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook pork to medium-low heat. Add tomatoes, cream base, and cheese to hot pan. Stir constantly until thickened, 1-2 minutes.

    If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

    Plate dish as pictured on front of card topping pork with sauce and garnishing vegetables with toasted panko. Bon appétit!

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