Express
Premium
Pork with Beurre Blanc Cream
and couscous pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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
- 8 oz. Green Beans
- ¾ cup Pearl Couscous
- 1 oz. Beurre Blanc Butter
- 1 oz. Creme Fraiche
- ½ oz. Roasted Sliced Almonds
- ½ oz. Crumbled Feta Cheese
- 6 Chive Sprigs
- 1 tsp. Garlic and Parsley Seasoning
- 1 tsp. Garlic Salt
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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Calories640
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Carbohydrates51g
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Net Carbs44g
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Fat27g
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Protein42g
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Sodium1310mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Salted Butter
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Medium Pot
- 1 Microwave
- 1 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 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pork
Pat pork medallions dry. Season all over with half the garlic salt (reserve remaining for couscous) and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add pork to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate and cover with foil. Rest, 3 minutes.While pork cooks, continue recipe. -
2 Cook the Couscous
Mince chives.
Bring couscous, 1 1/2 cups water, remaining garlic salt, and half the garlic and parsley seasoning (reserve remaining for green beans) to a simmer in a medium pot.Once simmering, cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner. Stir in 1/2 Tbsp. softened salted butter, half the chives (reserve remaining for garnish), almonds, cheese, and a pinch of salt until combined.While couscous cooks, continue recipe. -
3 Steam the Green Beans
Trim green beans, if necessary.
In a microwave-safe bowl, combine green beans and 2 Tbsp. water. Cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.Carefully remove from microwave and drain any excess liquid. Bowl will be hot! Use caution.Stir in remaining garlic and parsley seasoning, a pinch of salt, and 1/2 Tbsp. softened salted butter. -
4 Make Cream and Finish Dish
Combine beurre blanc butter and 1 Tbsp. water in another microwave-safe bowl.
Microwave uncovered until butter is melted, 20-30 seconds.Carefully remove from microwave and stir in creme fraiche until combined.Plate dish as pictured on front of card, topping pork with cream. Garnish with remaining chives. Bon appétit!
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