Express
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Enchilada Sauced Pork Medallions
with butternut squash and fire roasted corn elotes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
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. Cubed Butternut Squash
- 12 oz. Pork Tenderloin Medallions
- 3 oz. Fire Roasted Corn
- 2 oz. Enchilada Sauce
- 2 Green Onions
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½ oz. Grated Cotija Cheese
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½ fl. oz. Garlic Aioli
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⅓ oz. Butter
- 2 tsp. Taco 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) pOJrJVOy
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Calories500
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Carbohydrates34g
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Net Carbs28g
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Fat24g
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Protein41g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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If using 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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1 Cook the Vegetables
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add butternut squash and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Uncover and add 1 tsp. olive oil, taco seasoning, and corn. Stir occasionally until corn is heated through, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare the Green Onions
Trim and thinly slice green onions, keeping white and green portions separate.
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3 Cook the Pork
Pat pork dry and season all over with 1/4 tsp. salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.
Place a medium non-stick pan over medium heat and add 1 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 to a plate and rest, 3 minutes.Wipe pan clean and return to medium heat. -
4 Make Sauce and Finish Dish
Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir occasionally until tender, 1-2 minutes.
Add enchilada sauce and butter. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Garnish vegetables with green portions of green onions, cheese, and garlic aioli. Bon appétit!
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