Seared Pork Medallions

in a Creamy Pink Peppercorn Sauce with Baby Potatoes and Sauteed Kale

30 min

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A little bit fancy and completely delicious, these seared pork medallions are smothered in a savory pan sauce that has an elegant twist with pink peppercorns for a slightly floral, peppery flavour.  A side of baby spuds and kale are simply prepared then tossed with a tasty blend of butter and spices.

What We'll Send

Pink Peppercorns
Apple Cider Vinegar
Sour Cream
Pork Tenderloin
Garlic
Kale
Baby Boomer Potatoes
Maple Syrup
Spice Blend
Dried Mustard, Nutmeg
Vegetable Spice
Rosemary Dried, Parsley Dried, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, sulphites, pork, and mustard.

Nutrition
Calories 578
Fat 29g
Protein 35g
Carbohydrates 44g

What You'll Need

Cooking Directions

0

Tip: Cook potatoes in a large pot to have extra space for later step.

1

Boil Potatoes

Cut potatoes that are larger than 1 ½ inches in half. Put potatoes in a large pot with 2 litres (4 litres for 4 servings) of salted water. Cover with a lid, bring to a boil, and cook for 7-10 minutes or until tender.

2

Prepare Ingredients

Put pink peppercorns on a clean and dry cutting board. Using the side of a large knife, press down and drag to crush the peppercorns slightly. Reserve in a small bowl. Wash kale, remove leaves from stem and tear into bite-sized pieces. Drain and dry pork on paper towel. Cut into ½ inch rounds. Season both sides with salt. Set aside. Mix the maple syrup, apple cider vinegar, and spice blend with pink peppercorns and set aside for later.

3

Finish Vegetables

When potatoes are tender, drain into a sieve. Put pot back on stove over medium heat. Add 3 tbsp. (6 tbsp. for 4 servings) butter to pot and swirl to melt. Add garlic and kale, and stir until tender and bright green. Add potatoes back to pot with vegetable spice, stir well, and season to taste with salt. Turn off heat and keep warm.

4

Prepare Pork

Heat a large skillet over high heat. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil in the hot skillet. Sear pork rounds for 1 1/2 minutes. Turn over, reduce heat to medium-low, and cook for 1 minute. Add peppercorn mixture to the skillet and reduce liquid by half. Turn heat to low and let pork rest to an internal temperature of 165°F.  Add sour cream to skillet and stir to mix with remaining liquid to create a pan sauce.

5

Serve

Divide potatoes and kale onto plates and place pork medallions on the side. Drizzle sauce over pork. Enjoy!

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