Meal Kit
Pork Medallions and Mushroom Cream Sauce
with roasted butternut squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
“Shrooming… on a Sunday afternoon…” What, that's not the lyrics to that oldie? We beg to differ. Mushrooms make this meal a true keeper, with a yummy, creamy sauce and umami-bomb seasoning coating the pork with true 'shroom flavor. Dinner would be ecstasy, if you order this meal.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 12 oz. Pork Tenderloin Medallions
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4 fl. oz. Cream Sauce Base
- 1 Onion
- 4 oz. Cremini Mushrooms
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1 tsp. Mushroom Seasoning
- ½ tsp. Garlic Pepper
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) bO9MV8On
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Calories540
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Carbohydrates35g
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Net Carbs29g
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Fat28g
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Protein41g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using NY strip steak, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Halve any large butternut squash pieces to roughly match smaller pieces.Halve and peel onion. Cut halves into 1/4" slices.Pat pork medallions dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Butternut Squash
Place butternut squash and onion on prepared baking sheet and toss with 1 tsp. olive oil, garlic pepper, and 1/4 tsp. salt.
Spread into a single layer and roast in hot oven until squash is tender, 20-22 minutes.While squash roasts, cook pork. -
3 Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until browned 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 pork medallions to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
4 Make the Mushroom Cream Sauce
Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until mushrooms are browned, 5-6 minutes.Stir in cream sauce, mushroom seasoning, 1/4 tsp. salt, and a pinch of pepper. Bring to a boil.Once boiling, remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with mushroom cream sauce. Bon appétit!
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