Meal Kit
Cheddar-Crusted Pork Tenderloin Medallions
with roasted apple and pecan salad
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pecans), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Crushed crispy onions and cheese coat these medallions with something special. We say "something special" a lot, but the combination of the crispy, the soft, the salty, the rich, and the sweet take this meal to new and, ahem, special places. We balance that heavy yumminess with a fresh salad on the side. Something special, that we're proud to share with you.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 1 Fuji Apple
- 3 oz. Spring Mix
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1 oz. Shredded Cheddar Cheese
- ½ fl. oz. Honey
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½ oz. Crispy Fried Onions
- ½ oz. Balsamic Vinegar
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½ oz. Pecans
- 1 tsp. Seasoned Salt Blend
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) bO9wZvPn
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Calories630
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Carbohydrates26g
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Net Carbs23g
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Fat39g
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Protein41g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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 whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, about 3/4"-thick. Follow same instructions.
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If using chicken, follow same instructions as pork in Steps 1, 2, and 3, searing on one side, 2-3 minutes, then topping and roasting until steak reaches minimum internal temperature, 10-12 minutes.
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If using ribeye, follow same instructions as pork in Steps 1, 2, and 3, searing on one side, 3-4 minutes, then topping and roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Crush crispy onions.
Coarsely chop cheese.Quarter apple and remove core. Cut into 1/2" slices.In a mixing bowl, combine crushed crispy onions and cheese. Set aside.Pat pork medallions dry, and season both sides with seasoning blend. -
2 Start the Pork Medallions
Place a large-non stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and sear until browned, 3-4 minutes on one side. Medallion thickness can vary; if you receive thinner medallions, we recommend checking for doneness sooner.Remove from burner. -
3 Finish Pork Medallions and Roast Apple
Transfer pork medallions, seared side up, to prepared baking sheet. Top evenly with cheese-onion mixture, pressing gently to adhere.
Place apple slices on empty half of baking sheet and toss with 2 tsp. olive oil. Spread into a single layer on their side.Roast in hot oven until apples are slightly tender, topping is melted and crispy, and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Rest roasted pork and let apples cool, 3 minutes.While pork and apple roast, make dressing. -
4 Make the Dressing
In another mixing bowl, whisk together or stir vigorously vinegar, 2 Tbsp. olive oil, honey, and a pinch of salt and pepper.
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5 Toss Salad and Finish Dish
Add spring mix, pecans, and cooled apples to bowl with dressing and gently stir or toss to combine.
Plate dish as pictured on front of card. Bon appétit!
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