Express
Premium
Sage Butter Pork Medallions
with caramelized onion green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Ryan Pugh
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
- 1 Shallot
- 1 oz. Caramelized Onion Jam
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⅗ oz. Butter
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½ oz. Roasted Pecan Pieces
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2 tsp. Chicken Demi-Glace Concentrate
- 1 Sage Sprig
- ½ 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) zPaklZOv
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Calories490
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Carbohydrates21g
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Net Carbs16g
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Fat27g
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Protein40g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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 mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Stem and mince sage.
Peel and halve shallot. Slice thinly.Pat pork medallions dry and season both sides with garlic salt and a pinch of pepper. If you receive a whole tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
2 Cook the Green Beans
Trim green beans, if necessary.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 1-2 minutes.Add green beans and 2 Tbsp. water. Cover and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Uncover and stir in onion jam, 1/2 tsp. salt, and a pinch of pepper. Remove from burner. Cover and set aside.While green beans cook, continue recipe. -
3 Cook the Pork
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until lightly browned, 3-5 minutes.
Flip and move medallions to outer edge of pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Transfer pork medallions to a plate. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine 1/2 tsp. sage and demi-glace. Stir to combine. Microwave uncovered until heated through, 10-20 seconds.
Carefully remove from microwave. Add butter and stir until melted and combined.Plate dish as pictured on front of card, topping pork with sauce and garnishing green beans with pecans. Bon appétit!
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