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Pork Medallions with Vegetable Gravy
and mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
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 2)
- 12 oz. Pork Tenderloin Medallions
- 10 oz. Mashed Potatoes
- 8 oz. Carrot
- 2 oz. Cream Cheese
- 1 Shallot
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- ¼ oz. AP Flour
- 2 tsp. Mushroom Seasoning
- 1 tsp. Poultry 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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Calories620
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Carbohydrates46g
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Net Carbs38g
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Fat31g
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Protein43g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 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 Start the Gravy
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Peel and finely chop shallot.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and carrots are tender, 6-8 minutes.Uncover and add shallots. Stir occasionally until slightly tender, 2-3 minutes. -
2 Finish the Gravy
Stem and tear parsley.
Add butter and flour to hot pan with carrot-shallot mixture. Stir often until butter is melted and no dry flour remains, 1-2 minutes.Add chicken base, mushroom seasoning, a pinch of salt and pepper, half the cream cheese (reserve remaining for potatoes), 3/4 cup water, and parsley. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
3 Cook the Pork
Pat pork medallions dry. Season all over with poultry seasoning and a pinch of salt. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork 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. -
4 Heat Mashed Potatoes and Finish Dish
Place mashed potatoes and a pinch of salt in a microwave-safe bowl. Vigorously stir to combine.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Add remaining cream cheese and vigorously stir to combine.Plate dish as pictured on front of card, topping pork medallions with gravy. Bon appétit!
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