Pork Medallions with Lemon Dill Crema and Feta Asparagus
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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.
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 sirloin steaks or chicken, follow same instructions as pork in Step 1 and 2, cooking until proteins reach minimum internal temperature, 5-7 minutes per side.
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.
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.
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.
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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