Express
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Sticky Apricot Pork Medallions
with lemony quinoa pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Sesame
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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
- 8½ oz. Cooked Quinoa
- 1 Zucchini
- 1 Lemon
- 1 oz. Greek Butter
- 1 oz. Apricot Preserves
- ⅗ oz. Butter
- ½ oz. Crumbled Feta Cheese
- ½ oz. Roasted Sliced Almonds
- 0.125 oz. Fresh Mint
- ½ tsp. Za'atar Seasoning
- ½ tsp. Poultry Seasoning
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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Calories680
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Carbohydrates46g
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Net Carbs40g
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Fat35g
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Protein46g
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Sodium1070mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 2 Medium Non-Stick Pans
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Zester
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
Trim zucchini ends and cut into 1/4" rounds on an angle.
Stem and tear mint leaves.Zest and halve lemon. Juice one half (remaining half is yours to use as you please!).Pat pork medallions dry and season all over with poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Cook the Zucchini
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini and a pinch of salt to hot pan. Stir occasionally until slightly browned and tender, 5-7 minutes.Remove from burner and stir in za'atar seasoning until combined.While zucchini cooks, continue recipe. -
4 Heat Quinoa, Make Sauce, and Finish Dish
In a microwave-safe bowl, combine quinoa, 1 Tbsp. water, and a pinch of salt. Cover with a damp paper towel.
Microwave covered until quinoa is heated through, 2-3 minutes.Carefully remove from microwave. Stir in softened Greek butter, almonds, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and 1 tsp. mint. Set aside.In another microwave-safe bowl, combine apricot preserves and plain butter.Microwave uncovered until butter is melted, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping pork with sauce and garnishing quinoa with cheese. Bon appétit!
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