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
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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