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Apricot Balsamic-Glazed Pork Medallions
with rice pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds)
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Cooked White Rice
- 1 Lemon
- 4 oz. Sliced Red Bell Peppers
- 1 oz. Leeks
- 1 oz. Dried Apricots
- ½ fl. oz. Balsamic Glaze
- ½ oz. Roasted Sliced Almonds
- ½ oz. Apricot Preserves
- 0.125 oz. Fresh Mint
- ½ tsp. Garlic Pepper
- 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)
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Calories570
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Carbohydrates58g
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Net Carbs52g
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Fat17g
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Protein42g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Zester
- 1 Colander/Strainer
- 1 Heat-Safe Mixing 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
In a heat-safe mixing bowl, combine dried apricots and 1/4 cup hot water. Let soak, 5 minutes.
After 5 minutes, drain apricots in a colander/strainer. Set aside.While apricots soak, zest and halve lemon. Juice both halves.Tear mint into bite-sized pieces. -
2 Cook the Rice Pilaf
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add leeks to hot pan and stir occasionally until tender, 3-4 minutes.Add half the almonds (reserve remaining for garnish), dried apricots, and 1/2 tsp. lemon zest. Stir until combined, 30-60 seconds.Add rice, garlic salt, and 2 Tbsp. water. Stir occasionally until thoroughly combined and rice is warmed through, 2-3 minutes.Cover and remove from burner.While rice pilaf cooks, continue recipe. -
3 Cook the Pork and Peppers
Pat pork dry and season all over with 1/4 tsp. salt and garlic pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add pork, bell peppers, and a pinch of salt to hot pan. Stir occasionally until peppers are tender and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork and peppers cook, continue recipe. -
4 Make Apricot Glaze and Finish Dish
Combine apricot preserves and balsamic glaze in a microwave-safe bowl.
Microwave uncovered until heated through, 15-30 seconds.Carefully remove from microwave and stir in 2 tsp. lemon juice.Plate dish as pictured on front of card, topping rice pilaf with pork and peppers and garnishing with apricot glaze, mint, and remaining almonds. Bon appétit!
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