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Pork Medallions in Chipotle Sauce
with vegetable fiesta rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
David Welch
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. Pork Tenderloin Medallions
- 8 oz. Carrot
- 8 oz. Cooked White Rice
- 4 oz. Shredded Brussels Sprouts
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1 oz. Grated Cotija Cheese
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1 oz. Chipotle Pesto
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1 oz. Chipotle Crema
- 2 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
- 0.08 oz. Chile Lime Adobo
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) pOJraLOy
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Calories620
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Carbohydrates48g
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Net Carbs41g
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Fat27g
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Protein46g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Peeler
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
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan. Stir often until slightly browned, 4-6 minutes.Add 1/4 cup water. Cover and cook until water is mostly evaporated and carrots are tender, 2-3 minutes.Uncover and add 1 tsp. olive oil, Brussels sprouts, 1/4 tsp. salt, and fiesta seasoning. Stir occasionally until Brussels sprouts are wilted, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
2 Cook the Pork
Pat pork medallions dry and season all over with chile lime adobo seasoning. 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 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.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. -
3 Heat the Rice
Stem cilantro and reserve whole leaves.
Carefully massage rice in bag to break up any clumps and remove from packaging.Combine rice and 1/4 tsp. salt 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. Stir in cilantro and cooked vegetable mixture until combined. -
4 Make Sauce and Finish Dish
In another microwave-save bowl, combine chipotle crema and chipotle pesto (to taste).
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping pork medallions with sauce (to taste) and cheese. Bon appétit!
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