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Pork Medallions in Roasted Tomato Cream Sauce
with squash medley
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
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In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 1 Yellow Squash
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- 1 Zucchini
- 2 oz. Diced Seasoned Roasted Red Tomatoes
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- 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.
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Nutrition (per serving) gqRArKPE
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Calories470
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Carbohydrates20g
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Net Carbs16g
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Fat24g
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Protein43g
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Sodium1250mg
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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. -
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. -
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. -
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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