Express
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
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Asparagus
- 1 oz. Crumbled Feta Cheese
- 1 Tbsp. Fig Spread
- 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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Calories420
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Carbohydrates20g
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Net Carbs15g
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Fat19g
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Protein42g
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Sodium1160mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 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 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 Cook the Pork
Pat pork dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
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 with sauce and garnishing asparagus with cheese and crispy onions. Bon appétit!
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