Meal Kit
Pumpkin Seed Pork Medallions
with carrot mash and green beans
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Medium

Contains: Milk

Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Carrot
- 6 oz. Green Beans
- 2 Garlic Clove
- 1 Shallot
- ¼ oz. Cilantro
- ½ oz. Pepitas
- ½ fl. oz. Honey
- 2 tsp. Sriracha
- 14 oz. Pork Tenderloin
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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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Calories527
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Carbohydrates27g
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Fat26g
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Protein47g
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Sodium1099mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Colander
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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into ¼" dice. Bring a small pot with carrots covered with water to a boil over high heat. Boil until tender, 15-18 minutes. While carrots cook, trim ends off green beans. Mince garlic. Peel and halve shallot. Slice thinly. Stem and mince cilantro. Place a medium non-stick pan over medium heat. Add pepitas to hot pan. Stir occasionally until toasted, 2-3 minutes. Remove to a cutting board, then coarsely chop. Wipe pan clean and reserve.
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2 Prepare Beans and Make Sauce
Place green beans and shallots on prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer on one side of baking sheet. In a mixing bowl, combine pepitas, cilantro, honey, Sriracha (to taste), and 1 tsp. olive oil.
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3 Sear the Pork Tenderloin
Pat pork tenderloin dry, and season with ¼ tsp. salt and ¼ tsp. pepper. Return pan used to toast pepitas to medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes.
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4 Roast Beans and Pork Tenderloin
Transfer pork tenderloin to empty space on baking sheet. Roast until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Reserve ¼ cup carrot cooking water and drain carrots in a colander.
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5 Finish the Dish
Wipe pot used to cook carrots out and add butter and garlic. Return to medium heat and cook until butter is melted and garlic aromatic, 30-60 minutes. Remove from burner and return carrots. Mash until desired consistency is reached, adding reserved carrot water 1 Tbsp. at a time if needed. Season to taste with salt and pepper. Slice pork tenderloin and shingle on a plate. Top pork slices with sauce. Place green beans next to pork and carrot mash next to beans.
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