Pork Medallions with Lemon Dill Crema and Feta Asparagus

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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

Succulent pork, cheese-kissed asparagus, and a fabulous sunny crema, all coming together in less than 15 minutes? Is it magic? Is it sorcery? No, it's just you making a delicious dinner.

In Your Box (serves 2)

  • 1 Lemon
  • Info
    1 oz. Sour Cream
  • 4 oz. Grape Tomatoes
  • 2 Dill Sprigs
  • 12 oz. Pork Tenderloin Medallions
  • Info
    1 oz. Feta Cheese
  • 12 oz. Asparagus

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
    343
  • Carbohydrates
    13g
  • Fat
    17g
  • Protein
    42g
  • Sodium
    1008mg

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

    Prepare the Ingredients

    Stem and coarsely chop dill. Trim woody ends off asparagus. Halve lemon. Juice one half and cut remaining half into wedges. Pat pork medallions dry, and season both sides with ¼ tsp. salt and a pinch of pepper. If you receive pork tenderloin, slice into ½" pieces. Season the same amount.

  • 2

    Cook the Pork Medallions

    Place a large 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 vegetables.

  • 3

    Cook the Vegetables

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to hot pan and cook undisturbed until bright green, 2-3 minutes. Stir in 2 Tbsp. water, tomatoes, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until asparagus is tender, 3-5 minutes. Remove from burner.

  • 4

    Make Lemon Dill Crema and Finish Dish

    In a mixing bowl, combine sour cream, dill, 1 tsp. lemon juice, a pinch of salt, and 1 tsp. water. Plate dish as pictured on front of card, placing pork on lemon dill crema, and topping asparagus with feta. Squeeze lemon wedges over vegetables to taste. Bon appétit!

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