Express
Pork Medallions with Dijon-Fig Sauce and Feta Asparagus
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
-
Under %{max_calories} caloriesUnder 35g net carbs
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 fifteen minutes. Quick and flavorful, those are adjectives we think always should go together.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 12 oz. Asparagus
-
1 oz. Feta Cheese Crumbles
- 1 Tbsp. Fig Spread
- ½ oz. Dijon Mustard
-
½ oz. Crispy Fried Onions
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.
-
Nutrition (per serving)
-
Calories400
-
Carbohydrates18g
-
Net Carbs14g
-
Fat18g
-
Protein42g
-
Sodium1180mg
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
-
If using chicken breasts, follow same instructions as pork in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as pork in Step 1, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using NY strip steak, follow same instructions as pork in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
-
If using ribeye, follow same instructions as pork in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
-
1 Cook the Pork
Pat pork medallions 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 medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Remove from burner.While pork cooks, cook asparagus. -
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.Remove from burner. -
3 Make the Sauce
In a mixing bowl, combine Dijon, fig spread, 1 tsp. water, and a pinch of salt. Set aside.
-
4 Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing asparagus with feta and crispy onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
