Oven-Ready
Premium
Apricot Pistachio Pork Medallions
with Brussels sprouts and garlic butter rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pistachios), Milk
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Over 30g protein
- GLUTEN-SMART
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8½ oz. Cooked Jasmine Rice
- 4 oz. Shredded Brussels Sprouts
- 1 oz. Apricot Preserves
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- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
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) DOpe0e3r
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Calories660
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Carbohydrates59g
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Net Carbs54g
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Fat27g
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Protein44g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
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
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Start Brussels Sprouts and Heat Rice
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.
In provided tray, combine Brussels sprouts, 1 tsp. olive oil, and half the garlic salt (reserve remaining for rice).Bake uncovered in hot oven until wilted and starting to brown, 10-15 minutes.While Brussels sprouts bake, continue recipe. -
Add the Pork and Rice
Pat pork medallions dry and season all over with a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork to hot pan. Sear on one side until browned, 2-3 minutes.Remove from burner.After 10-15 minutes, carefully remove tray from oven. Stir in rice, remaining garlic salt, and half the chicken base (reserve remaining for sauce). Push to one side of tray.Transfer pork, seared-side up, to now-empty side of tray. Tray will be hot! Use a utensil. -
Bake Meal and Make Sauce
Bake uncovered in hot oven until rice is heated through and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.While meal bakes, trim and thinly slice green onions on an angle, keeping white and green portions separate.In a microwave-safe bowl, combine apricot preserves, remaining chicken base, mustard, and white portions of green onions. Cover with a damp paper towel.Microwave covered until hot, 1-2 minutes.While sauce microwaves, coarsely crush pistachios in shipping bag.Carefully remove sauce from microwave and tray from oven. Transfer pork to a plate. Stir butter into rice until melted and combined.To serve, top pork with sauce and crushed pistachios. Garnish rice with green portions of green onions. Bon appétit!
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