Oven-Ready
Premium
Pork Medallions with Chimichurri Butter
and roasted fingerling potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 10 oz. Fingerling Potatoes
- 4 oz. Pepper and Onion Mix
- ¾ fl. oz. Balsamic Glaze
- 2 Green Onions
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1 oz. Creme Fraiche
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
- 1 tsp. Garlic Pepper
- 1 tsp. Chimichurri 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) 4P6yEx3Y
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Calories530
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Carbohydrates35g
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Net Carbs29g
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Fat25g
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Protein42g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
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1 Start the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Set butter on counter to soften.
Prick potatoes all over with a fork. In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel and microwave covered, 3 minutes.Carefully remove from microwave.Transfer potatoes to provided tray and combine with 1 Tbsp. olive oil, garlic pepper, pepper and onion mix, and 1/4 tsp. salt. Spread into an even layer.Bake uncovered in hot oven until vegetables start to soften, 15-20 minutes.While vegetables bake, continue recipe. -
2 Add the Pork
Pat pork dry and season all over with 1/4 tsp. salt and 1/4 tsp. 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 sear until browned on one side, 2-3 minutes.Remove from burner.After 15-20 minutes, carefully remove tray from oven. Push vegetables to one side. Transfer pork, seared-side up, to now-empty side of tray. Tray will be hot! Use a utensil. -
3 Bake the Meal
Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.While meal bakes, trim and thinly slice green onions.In a mixing bowl, combine softened butter and half the chimichurri seasoning (remaining is yours to use as you please!).Carefully remove tray from oven. Season vegetables with a pinch of salt. Rest, 3 minutes.To serve, top pork with chimichurri butter and balsamic glaze. Garnish vegetables with crème fraîche, cheese, and green onions. Bon appétit!
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