Oven-Ready
Premium
Pretzel-Topped Pork Medallions
with potatoes and bacon Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
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Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
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Chef
Maija Barnes
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
- 8 oz. Red Potatoes
- 4 oz. Shredded Brussels Sprouts
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- ¾ oz. Bacon Bits
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- ½ oz. Caramelized Onion Jam
- ½ tsp. Garlic Salt
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) yOk8rY3m
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Calories560
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Carbohydrates42g
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Net Carbs37g
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Fat25g
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Protein44g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing 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
Prick potatoes all over with a fork. Place potatoes on a microwave-safe plate and microwave until fork-tender, 4-6 minutes.
In one prepared tray, combine Brussels sprouts, bacon, 1 tsp. olive oil, and a pinch of salt and pepper. Push to one side of tray.Carefully remove potatoes from microwave. Transfer potatoes to now-empty side of tray and top with 1 tsp. olive oil, half the garlic salt (reserve remaining for pork), and a pinch of salt and pepper. Cover Brussels sprouts half of tray with foil, leaving potatoes uncovered.Bake half-covered (potatoes uncovered, Brussels sprouts covered) in hot oven until Brussels sprouts are tender, 15-20 minutes.While vegetables bake, continue recipe. -
2 Sear and Add the Pork
Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.
Pat pork dry and season both sides with remaining garlic salt and a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Place pork onto crushed pretzels, pressing gently to adhere to one side.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan, pretzel-side down, and sear until browned, 2-3 minutes.Remove from burner. Transfer pork, seared-side up, to second prepared tray. -
3 Bake Meal and Make Mustard Butter
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.Carefully remove both trays from oven. Rest, 3 minutes.Gently smash potatoes with the back of a spoon.In a mixing bowl, combine mustard and softened butter.To serve, top pork with mustard butter and garnish potatoes with onion jam. Bon appétit!
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