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Creamy Creole Pork Medallions
with dirty rice and greens
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Cooked White Rice
- 5 oz. Baby Spinach
- 3 oz. Shredded Kale
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1 oz. Cream Cheese
- 1 oz. Bacon Bits
- 2 Green Onions
- ½ oz. Apple Cider Vinegar
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Blackening 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) Gqn8Z73W
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Calories650
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Carbohydrates36g
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Net Carbs31g
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Fat34g
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Protein48g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 breasts, 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
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat pork dry and season all over with 1/4 the blackening seasoning (reserve remaining for rice and sauce). If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
2 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork to hot pan and cook until 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. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook Vegetables and Heat Rice
Place another medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add bacon to hot pan. Stir occasionally until crispy, 1-2 minutes.Add spinach and kale in batches (don't overcrowd pan). Stir occasionally until wilted, 2-3 minutes.Stir in vinegar and a pinch of salt until combined, 1-2 minutes.Remove from burner.While vegetables cook, carefully massage rice in bag to break up any clumps and remove from packaging.Combine rice, chicken base, 2 tsp. olive oil, half the remaining blackening seasoning (reserve remaining for sauce), and half the white portions of green onions (reserve remaining for sauce) in a microwave-safe bowl.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium-high heat and add 2 tsp. olive oil.
Add remaining white portions of green onions to hot pan. Stir occasionally until fragrant, 30-60 seconds.Add cream cheese, remaining blackening seasoning, 1/4 cup water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Garnish rice with green portions of green onions. Bon appétit!
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