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

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

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
  • Info
    1 oz. Butter

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.

  • Nutrition (per serving)

  • Calories
    527
  • Carbohydrates
    27g
  • Fat
    26g
  • Protein
    47g
  • Sodium
    1098mg

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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