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Sage Butter Pork Medallions

with caramelized onion green beans

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Pecans), Milk

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
  • Gluten-Smart
  • Mediterranean

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In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 8 oz. Green Beans
  • 1 Shallot
  • ¾ oz. Caramelized Onion Jam
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Roasted Pecan Pieces
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 1 Sage Sprig
  • 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.

  • Nutrition (per serving)

  • Calories
    470
  • Carbohydrates
    19g
  • Net Carbs
    14g
  • Fat
    27g
  • Protein
    40g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 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

Customize It Instructions

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

  • If using filets mignon, 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.

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

  1. 1

    Prepare the Ingredients

    Stem and mince sage.

    Peel and halve shallot. Slice thinly.

    Pat pork medallions dry and season both sides with garlic salt and a pinch of pepper. If you receive a whole tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

  2. 2

    Cook the Green Beans

    Trim green beans, if necessary.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 1-2 minutes.

    Add green beans and 2 Tbsp. water. Cover and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through.

    If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

    Uncover and stir in onion jam, 1/2 tsp. salt, and a pinch of pepper. Remove from burner. Cover and set aside.

    While green beans cook, continue recipe.

  3. 3

    Cook the Pork

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until lightly browned, 3-5 minutes.

    Flip and move medallions to outer edge of pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

    Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

    Remove from burner. Transfer pork medallions to a plate. Rest, 3 minutes.

    While pork cooks, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    In a microwave-safe bowl, combine 1/2 tsp. sage and demi-glace. Stir to combine. Microwave uncovered until heated through, 10-20 seconds.

    Carefully remove from microwave. Add butter and stir until melted and combined.

    Plate dish as pictured on front of card, topping pork with sauce and garnishing green beans with pecans. Bon appétit!

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