Express
Pork Medallions with Delicious Dijonnaise
and dilly green beans
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
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Pork Tenderloin Medallions
- 16 oz. Yukon Potatoes
- 12 oz. Green Beans
- 3 oz. Creme Fraiche
- 1⅗ oz. Lemon Garlic Butter
- ½ oz. Dijon Mustard
- 2 tsp. Minced Garlic and Parsley
- 2 tsp. Lemon N Herb Seasoning
- 1 tsp. Potato Spice Seasoning
- 4 Dill Sprigs
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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Carbohydrates30g
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Net Carbs25g
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Fat25g
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Protein41g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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 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 Start the Vegetables
Cut potatoes into 1" dice.
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.Microwave covered until softened, 4-6 minutes.Carefully remove from microwave.While potatoes microwave, continue recipe. -
2 Prepare Ingredients and Make Dijonnaise
Trim green beans, if necessary.
Stem and tear dill.In a mixing bowl, combine creme fraiche, mustard (to taste), and half the minced garlic and parsley (reserve remaining for vegetables). Set aside.Pat pork medallions dry and season all over with potato spice seasoning. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
3 Finish the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans and potatoes to hot pan. Cook, 2 minutes.
Add lemon n herb seasoning, remaining minced garlic and parsley, and 1/4 cup water. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in dill and softened butter until combined.While vegetables cook, continue recipe. -
4 Cook Pork and Finish Dish
Place another large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add pork medallions to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork with Dijonnaise. Bon appétit!
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