All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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 fillets, pat dry and season flesh side with seasoning blend, 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.
Cook the Pork
Pat pork medallions dry and season both sides with ¼ 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.
[new pic: pork medallions in pan, no pot roast seasoning...maybe this is in library?]
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 to hot pan and season with a pinch of pepper and ¼ tsp. salt, if desired. Cook undisturbed until bright green, 3-4 minutes.
Stir asparagus, then cover. Cook until tender, 4-6 minutes.
Remove from burner.
Make Glaze and Crumble Cheese
In a mixing bowl, combine Dijon, fig preserves, 1 tsp. water, and a pinch of salt, to taste. Set aside.
[new pic: no goat cheese]
Finish the Dish
Plate dish as pictured on front of card, spooning fig glaze over pork medallions, and garnishing asparagus with feta and crispy onions. Bon appétit!
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