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Pork Medallions with Dijon-Fig Sauce

and feta asparagus

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Asparagus
  • 12 oz. Pork Tenderloin Medallions
  • Info
    1 oz. Crumbled Feta Cheese
  • 1 Tbsp. Fig Spread
  • ½ oz. Dijon Mustard
  • Info
    ½ oz. Crispy Fried Onions

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.

  • Nutrition (per serving)

  • Calories
    410
  • Carbohydrates
    18g
  • Net Carbs
    14g
  • Fat
    19g
  • Protein
    41g
  • Sodium
    1160mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • If using NY strip steak, 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.

  1. 1

    Cook the Pork

    Pat pork dry and season both sides 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 2 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.

    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.

  2. 2

    Cook the Asparagus

    Trim woody ends off asparagus.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cook undisturbed until bright green, 3-4 minutes.

    Stir asparagus, then cover. Cook until tender, 4-6 minutes.

    If asparagus are thinner than a pencil, check for doneness sooner. Remove from burner.

    While asparagus cook, continue recipe.

  3. 3

    Make the Sauce

    In a mixing bowl, combine mustard, fig spread, 1 tsp. water, and a pinch of salt. Set aside.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing asparagus with cheese and crispy onions. Bon appétit!

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