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Apple Cider-Glazed Pork Tenderloin Medallions with Apples and Brussels Sprouts
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Apples are delicious every which way, and here, we give you two: a juicy apple cooked with fresh Brussels and maple seasoning, and a delightful glaze of apple cider, honey, and Dijon. What a versatile piece of fruit!
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Brussels Sprouts
- 1 Fuji Apple
- 3 fl. oz. Apple Cider
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1 oz. Butter
- ½ fl. oz. Honey
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Grained Dijon Mustard
- 1 tsp. Smokehouse Maple 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) EOdy6D3G
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Calories530
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Carbohydrates34g
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Net Carbs29g
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Fat26g
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Protein40g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Quarter apple and remove core. Cut into 1/2" dice.Pat pork medallions dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Brussels and Apple
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts and a pinch of salt to hot pan and stir occasionally until starting to soften, 4-6 minutes.Add apple and seasoning blend and stir occasionally until vegetables are tender, 3-5 minutes.While Brussels and apple cook, cook pork. -
3 Cook the Pork Medallions
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.Transfer pork to a plate. Wipe pan clean and reserve. -
4 Make Apple Cider Glaze and Finish Dish
Return pan used to cook pork to medium-high heat. Add mustard, demi-glace, honey, and cider to hot pan. Bring to a boil.
Once boiling, stir constantly until thickened slightly, 2-3 minutes.Remove from burner and stir in butter and a pinch of salt and pepper.Plate dish as pictured on front of card, spooning apple cider glaze over pork. Bon appétit!
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