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Pork Medallions with Creamy Parmesan Sauce
and crispy smashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Pork Tenderloin Medallions
- 4 fl. oz. Cream Sauce Base
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
- 0.14 oz. Lemon Juice
- 1 tsp. Italian Seasoning Blend
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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Calories460
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Carbohydrates35g
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Net Carbs32g
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Fat16g
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Protein43g
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Sodium1180mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
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 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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1 Start Potatoes and Prepare Ingredients
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
Carefully remove from microwave.While potatoes microwave, mince chives.Pat pork dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Finish the Potatoes
Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Season all over with savory seasoning and a pinch of salt. Potatoes will be hot! Use caution.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. butter. Let melt, 30-60 seconds.Working in batches if necessary, add smashed potatoes to hot pan. Cook undisturbed until browned, 2-3 minutes per side.Remove from burner.While potatoes cook, continue recipe. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Transfer pork to a plate. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add minced garlic and parsley to hot pan and stir often until fragrant, 30-60 seconds.
Stir in cream base, cheese, half the Italian seasoning (remaining is yours to use as you please!), 2 Tbsp. water, lemon juice, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.If too thick, add additional 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. Garnish potatoes with chives. Bon appétit!
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