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
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Sweet and spicy, spicy and sweet… the order doesn't matter; the flavor pairing and the way it delights the tongue's fickle taste buds does. This pork is perfectly glazed with a combination of softly sweet apple, slight tang of pepper jelly, and a hint of citrus from a dash of lime juice. And you won't have any “sufferin’” making this nutty succotash, replete with corn, green beans, and crunchy good almonds. Sugar and spice… it makes everything nice!
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
Prepare the Ingredients
Zest lime, halve, and juice.
Trim ends off green beans. Cut into 1" pieces.
Coarsely chop almonds.
Pat pork tenderloin dry. On a separate cutting board, slice into medallions, ¾" thick. Season medallions with ½ tsp. salt and ¼ tsp. pepper.
Sear the Pork Medallions
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork medallions to hot pan. Cook until well-browned and pork medallions reach a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Transfer pork medallions to a plate.
Reserve pan; no need to wipe clean.
Start the Glaze
Return pan used to cook medallions to medium-high heat.
Add apple juice, red pepper jelly (to taste), and 1 tsp. lime juice to hot pan. Stir occasionally until mixture is just thick enough to coat the back of a spoon,, 1-2 minutes.
Remove from burner.
Make the Succotash
Place another medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil, green beans, and corn to hot pan. Cook undisturbed until lightly charred, 1 minute.
Then stir occasionally until tender, 3-4 minutes.
Remove from burner and stir in almonds, 1 tsp. lime zest, and half the butter (reserve remaining for glaze). Season with ¼ tsp. salt and a pinch of pepper.
Finish the Glaze
Return pan with glaze to medium-high heat and reheat, 1-2 minutes.
Remove from burner and swirl in remaining butter.
Return pork and any accumulated juices to pan and flip until completely glazed.
Plate dish as pictured on front of card. Bon appétit!
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