Tomato and Spinach Pork Medallions with Almond Green Beans
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
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
Cook the Green Beans
Halve and peel onion. Slice halves into thin strips.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans and onion to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Stir in ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes.
While green beans cook, cook pork.
Start the Pork Medallions
Pat pork medallions dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Finish the Pork Medallions
Add spinach, marinara, ¼ cup water, and a pinch of salt and pepper to hot pan with pork medallions.
Stir often until spinach is wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing pork medallions with Parmesan and red pepper flakes (to taste) and green beans with almonds. Bon appétit!
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