Express
Pork Medallions with Creamy Pesto Sauce
and bacon Florentine risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Pork Tenderloin Medallions
- 8 fl. oz. Cream Sauce Base
- 16 oz. Cooked White Rice
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Baby Spinach
- 1 Shallot
- 1 oz. Bacon Bits
- 1 oz. Basil Pesto
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Garlic Pepper
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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Calories560
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Carbohydrates34g
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Net Carbs32g
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Fat24g
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Protein48g
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Sodium1270mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 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 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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If using sirloin steaks, 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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1 Prepare the Ingredients
Coarsely chop spinach.
Peel and mince shallot.Pat pork dry. Season all over with garlic pepper and 1/4 tsp. salt. -
2 Cook the Pork
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add pork medallions 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.Remove from burner. Transfer pork to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place a medium pot over medium heat and add 2 tsp. olive oil.Add shallots and bacon to hot pot. Stir occasionally until bacon is crispy, 2-3 minutes.Add half the cream base (reserve remaining for sauce), chicken base, 1/4 tsp. salt, 1 cup water, and rice. Stir often until risotto is slightly thickened, 3-4 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Add 3/4 the cheese (reserve remaining for sauce), spinach, and a pinch of salt and pepper. Stir often until cheese is melted and spinach is wilted, 2-3 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat.
Add pesto, remaining cream base, 1 Tbsp. water, and remaining cheese to hot pan. Stir to combine and bring to a simmer.Once simmering, stir often until slightly thickened, 2-3 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. Bon appétit!
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