Express
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Dijonaise Pork Medallions
with lemon dilly green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under 35g carbsOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
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. Green Beans
- 12 oz. Pork Tenderloin Medallions
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2 fl. oz. Garlic Aioli
- 1 Shallot
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1 oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice Seasoning
- 0.14 oz. Lemon Juice
- 1 tsp. Lemon N Herb Seasoning
- 2 Dill Sprigs
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) bO9NR63n
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Calories640
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Carbohydrates20g
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Net Carbs14g
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Fat43g
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Protein41g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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 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, 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 green beans, if necessary.
Peel and halve shallot. Slice thinly.Mince dill, leaves and stems.Pat pork medallions dry and season both sides with potato spice seasoning. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and shallots to hot pan. Cook, 1 minute.
Add 1/4 cup water and lemon n herb seasoning. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in half the dill (reserve remaining for garnish), lemon juice, and softened butter until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Pork
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. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine garlic aioli and mustard. Set aside.
Plate dish as pictured on front of card, topping pork with sauce and garnishing vegetables with remaining dill. Bon appétit!
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