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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
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Green Beans
- 1 Shallot
- 1 oz. Caramelized Onion Jam
- ½ oz. Roasted Pecan Pieces
- 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)
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Calories430
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Carbohydrates22g
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Net Carbs16g
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Fat21g
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Protein40g
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Sodium1380mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 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 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. -
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 1 Tbsp. salted 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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