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Sunday Supper Pork Medallions
with green beans and mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 24 oz. Pork Tenderloin Medallions
- 20 oz. Mashed Potatoes
- 12 oz. Green Beans
- 1 oz. Garlic and Herb Cheese Spread
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. AP Flour
- 6 Chive Sprigs
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Pepper
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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Calories530
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Carbohydrates35g
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Net Carbs29g
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Fat24g
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Protein43g
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Sodium1340mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large 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 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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1 Prepare the Ingredients
Trim green beans, if necessary.
Mince chives.Pat pork dry. Season all over with rotisserie chicken seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Pork
Place a large 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. Transfer pork to a plate and rest, 3 minutes. Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook the Green Beans
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan. Cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and garlic pepper. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.Uncover; stir in almonds until combined and green beans are tender, 1-2 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. -
4 Make the Sauce
Return pan used to cook pork to medium heat. Add butter to hot pan and stir constantly until melted, 30-60 seconds.
Add flour and stir until no dry flour remains.Stir in 1/2 cup water, chicken base, and a pinch of salt. Stir to combine and bring to a simmer.Once simmering, stir often until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Heat Mashed Potatoes and Finish Dish
Place mashed potatoes in a microwave-safe bowl and vigorously stir to combine.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave and vigorously stir to combine.Plate dish as pictured on front of card, topping pork with sauce and garnishing mashed potatoes with cheese. Garnish pork and mashed potatoes with chives. Bon appétit!
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