Tomato and Spinach Pork Medallions with Bacon 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
may vary. Please check recipe cards and ingredient packaging for
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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, onion, and bacon 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 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 pan.
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). Bon appétit!
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