Pork Medallions with Fig Glaze and Goat Cheese Asparagus

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • Info
    1 oz. Goat Cheese
  • 1 Tbsp. Fig Preserves
  • Info
    ½ oz. Crispy Fried Onions
  • 1½ tsp. Pot Roast Seasoning
  • 12 oz. Asparagus
  • 12 oz. Pork Tenderloin Medallions

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 1

    Cook the Pork

    Pat pork medallions dry and season both sides with seasoning blend, 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.

  • 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 to hot pan and season with ¼ tsp. salt and a pinch of pepper. Cook, undisturbed, until bright green, 3-4 minutes. Stir asparagus, cover, and cook until tender, 4-6 minutes. Remove from burner.

  • 3

    Make Mostarda and Crumble Cheese

    In a mixing bowl, combine Dijon mustard, fig preserves, 1 tsp. water, and a pinch of salt. Set aside. Crumble goat cheese into small pieces.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, spooning fig mostarda over pork medallions, and garnishing asparagus with goat cheese and crispy onions. Bon appétit!

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