Express
Swiss-Crusted Pork Tenderloin Medallions with Mushrooms & Carrots
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Coin Cut Carrots
- 4 oz. Cremini Mushrooms
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2 oz. Shredded Swiss Cheese
- 2 oz. Sliced Red Onion
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4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- 1 tsp. Meatloaf 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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Carbohydrates19g
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Net Carbs15g
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Fat26g
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Protein53g
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Sodium1300mg
Recipe Steps
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
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1 Prepare The Pork And Cook The Vegetables
Pat pork tenderloin medallions dry, and season with 1/4 tsp salt and a pinch of pepper.
In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add meatloaf seasoning, carrots, mushrooms, onions, 1/4 tsp salt and a pinch of pepper. Cook 2-3 minutes. Add 1 more tsp of olive oil and pork medallions. Nestle them in between the vegetable mixture. Cook 3 minutes. Flip pork and sprinkle each medallion with the swiss cheese. Cover the pan and cook for 2-3 minutes or until pork reaches a minimum internal temperature of 145 degrees. -
2 Finish The Dish
Remove cover and add demi packets and butter. Stir to combine.
Plate dish as pictured on front of card. Bon appétit!
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