Express
Pork Medallions with Pesto Butter
and creamy pea couscous
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Pork Tenderloin Medallions
- 20 oz. Cooked Couscous
- 8 fl. oz. Cream Sauce Base
- 5 oz. Frozen Peas
- 1 oz. Grated Parmesan Cheese
- 1 oz. Basil Pesto Butter
- 4 tsp. Chicken Broth Concentrate
- 2 Tbsp. Italian Panko Blend
- 1 tsp. Rotisserie Chicken Seasoning
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.
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Nutrition (per serving)
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Calories550
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Carbohydrates44g
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Net Carbs40g
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Fat19g
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Protein47g
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Sodium1200mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Microwave-Safe Plate
Before You Cook
Cooking Guidelines
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
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If using top round steaks, pat dry. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Pork
Pat pork medallions dry. Season all over with rotisserie chicken seasoning, 1/4 tsp. salt, and a pinch of pepper.
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2 Cook the Pork
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Cook the Couscous
Place another large non-stick pan over medium heat.
Add cream base, cheese, 1/2 cup water, a pinch of salt, and chicken base to hot pan. Stir to combine and bring to a simmer.Once simmering, add peas, couscous, and 1/4 tsp. salt. Stir often until couscous is heated through, 2-3 minutes.Remove from burner.While couscous cooks, continue recipe. -
4 Toast Panko and Finish Dish
Combine panko and 1 tsp. olive oil on a microwave-safe plate. Spread into an even layer.
Microwave until panko is golden-brown and toasted, 1-2 minutes, stirring once halfway through.Carefully remove from microwave.Plate dish as pictured on front of card, topping pork medallions with softened butter. Garnish couscous with panko. Bon appétit!
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