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
Chicken Marsala may be the famous one, the one with all the Twitter followers and the Hollywood star, but pork Marsala is the hipper one, the better one, the one that all the cool kids are hip to these days. It's no wonder; the absolute perfect pairing for the umami-rich Marsala sauce is a succulent pork medallion, with just a little pink and the perfect amount of juiciness. Fame may allow you to live forever, but being well-known isn't everything… being delicious is. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
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 filets mignon, follow same instructions as pork in Steps 1, 3 and 4, searing until browned on two sides, 2-3 minutes per side, then roasting until filets reach a minimum internal temperature of 145 degrees, 12-14 minutes.
If using ribeye, follow same instructions as pork in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side then roasting until ribeye reach a minimum internal temperature of 145 degrees, 12-14 minutes. Halve to serve.
If using chicken breasts follow same instructions as pork in Steps 1, 3 and 4, searing chicken on two sides, 4-5 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Cut broccoli into bite-sized pieces.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Prepare the Broccoli
Place broccoli on prepared baking sheet and toss with garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli.
Spread into a single layer on one half of baking sheet.
Sear the Tenderloin
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloin to hot pan and sear until browned on two sides, 3-4 minutes per side.
Transfer pork tenderloin to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Roast the Broccoli and Pork Tenderloin
Roast pork tenderloin and broccoli in hot oven until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Rest roasted pork tenderloin 5 minutes, then cut into ½" slices.
While broccoli and pork roast, make sauce.
Make Sauce and Finish Dish
Return pan used to sear pork tenderloin to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes.
Stir in demi-glace and Marsala wine and bring to a simmer.
Once simmering, stir often until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. Season with a pinch of pepper.
Plate dish as pictured on front of card, topping pork slices with sauce. Bon appétit!
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