Express
Premium
Spicy Maple Butter Pork Medallions
with butternut squash
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
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. Cubed Butternut Squash
- 12 oz. Pork Tenderloin Medallions
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Pepitas
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⅗ oz. Butter
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½ oz. Grated Cotija Cheese
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1 tsp. Gochujang Red Pepper Paste
- ¼ oz. Cilantro
- 1 tsp. Fiesta 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) n3vxA1qe
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Calories540
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Carbohydrates35g
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Net Carbs30g
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Fat27g
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Protein44g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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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1 Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.
If butternut squash needs more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add fiesta seasoning and 1/2 tsp. salt. Stir occasionally until combined and browned, 2-3 minutes.Remove from burner.While butternut squash cooks, continue recipe. -
2 Prepare the Ingredients
Stem and mince cilantro.
Coarsely crush pepitas. -
3 Cook the Pork
Pat pork medallions dry and season all over 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 1 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.Transfer pork to a plate and tent with foil.Wipe pan clean and return to medium heat. -
4 Make Sauce and Finish Dish
Add 2 Tbsp. water, gochujang (to taste), maple syrup, and a pinch of salt to hot pan. Stir until combined and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. Stir butter into sauce until melted and combined.Plate dish as pictured on front of card, topping pork with sauce (to taste) and garnishing butternut squash with cilantro, cheese, and crushed pepitas. Bon appétit!
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