Pork Medallions with Fig Glaze and Goat Cheese Asparagus
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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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