Oven-Ready
Premium
Pork Medallions with Chipotle-Apricot Glaze
and cauliflower couscous
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Tom Scodari
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Cauliflower Florets
- 6 oz. Cooked Couscous
- 1 oz. Apricot Preserves
- ⅗ oz. Butter
- 2 Green Onions
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Chipotle Pepper Paste
- 1 tsp. Garlic Salt
- 1 tsp. Smoked Paprika
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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Calories500
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Carbohydrates37g
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Net Carbs33g
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Fat20g
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Protein42g
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Sodium1450mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Cauliflower
Break cauliflower into 1" pieces using hands.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In provided tray, combine cauliflower, white portions of green onions, 2 tsp. olive oil, half the garlic salt (reserve remaining for couscous), and half the chipotle paste (to taste; reserve remaining for sauce).Bake uncovered in hot oven until cauliflower starts to brown, 12-15 minutes. While cauliflower bakes, continue recipe. -
2 Add the Pork
Pat pork medallions dry and season both sides with a pinch of salt and pepper and smoked paprika.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan. Sear on one side until browned, 2-3 minutes.Remove from burner.Carefully remove tray from oven. Add couscous and remaining garlic salt and stir until combined. Push to one side of tray. Transfer pork, seared-side up, to now-empty side of tray. Tray will be hot! Use a utensil. -
3 Bake Meal and Make Sauce
Bake uncovered in hot oven until couscous is heated through and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.While meal bakes, in a mixing bowl, combine apricot preserves, soy sauce, and remaining chipotle paste (to taste).Carefully remove tray from oven. Stir butter into couscous mixture. Rest pork, 3 minutes.To serve, top pork with sauce and garnish with green portions of green onions. Slice pork into thinner slices, if desired. Bon appétit!
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