Express
Premium
Sticky Sweet and Spicy Pork Medallions
with pepitas and butternut squash
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Maija Barnes
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. Cubed Butternut Squash
- 12 oz. Pork Tenderloin Medallions
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Pepitas
- ⅗ oz. Butter
- ½ oz. Grated Cotija
- 1 tsp. Gochujang Red Pepper Paste
- ¼ oz. Cilantro
- 1 tsp. Fiesta 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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Calories540
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Carbohydrates34g
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Net Carbs30g
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Fat27g
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Protein44g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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 Cook the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add butternut squash and 1/4 cup water to hot pan. Cover and stir occasionally until tender and slightly browned, 8-12 minutes.If butternut squash needs more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add fiesta seasoning and 1/2 tsp. salt. Stir occasionally until combined, 2-3 minutes.Remove from burner.While butternut squash cooks, continue recipe. -
2 Prepare the Ingredients
Stem and mince cilantro.
Coarsely crush pepitas.Pat pork medallions dry. Season all over with 1/4 tsp. salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork medallions 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.Transfer pork to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
4 Make Sauce and Finish Dish
Add 2 Tbsp. water, gochujang (to taste), maple syrup, and a pinch of salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping pork medallions with sauce (to taste). Garnish butternut squash with cilantro, cheese, and pepitas. Bon appétit!
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