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Pork Medallions with Dijon-Fig Sauce
and feta asparagus
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 net carbsOver 30g protein
Chef
Ryan Pugh
Fig and pork just go together: Fig has a sweetness, subtle and delightful, that adds tender flavor to scrumptious pork, which comes to you here already in medallion form to save you time and energy. And speaking of time, this meal comes together in less than thirty minutes. Quick and flavorful, those are adjectives we think should always go together.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Asparagus
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1 oz. Crumbled Feta Cheese
- 1 Tbsp. Fig Spread
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½ oz. Crispy Fried Onions
- ½ oz. Dijon Mustard
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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Calories410
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Carbohydrates18g
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Net Carbs14g
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Fat19g
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Protein41g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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 or 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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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 Cook the Pork
Pat pork dry and season both sides with 1/4 tsp. salt and a pinch of pepper. 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 2 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. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
2 Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cook undisturbed until bright green, 3-4 minutes.Stir asparagus, then cover. Cook until tender, 4-6 minutes.If asparagus are thinner than a pencil, check for doneness sooner. Remove from burner.While asparagus cook, continue recipe. -
3 Make the Sauce
In a mixing bowl, combine mustard, fig spread, 1 tsp. water, and a pinch of salt. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing asparagus with cheese and crispy onions. Bon appétit!
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