Braised Pork Tenderloin Medallions

with Apricots, Cherry Tomatoes and Garlicky Green Beans

30 min

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Contains: Milk, Sulphites, Tree Nuts, Wheat, Gluten, Mustard

May Contain:  Peanuts, Egg, Sesame, Fish, Shellfish

What We'll Send

Red Onion Diced 1/4"
Balsamic Vinegar
Garlic
Walnuts
Green Beans
Red Cooking Wine
Red Pepper Flakes
Fresh Thyme
All Purpose Flour
Dijon Mustard
Grainy Mustard
Grape Tomatoes
Dried Apricot
Pork Tenderloin
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 sulphites, mustard, milk, dairy, wheat, gluten, tree nut, and pork.

Nutrition
Calories 570
Fat 31g
Protein 31g
Carbohydrates 34g

What You'll Need

Cooking Directions

1

Prepare Pork

Add flour to a large bowl and season with ¼ tsp. each of (½ tsp. each for 4 servings) salt and pepper. Rinse and pat dry pork tenderloin on paper towel. Slice pork into ¾ inch thick medallions. Add pork to bowl with seasoned flour. Toss to coat pork.

2

Begin Cooking Pork

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large saucepan over medium-high. Once hot, add pork and cook for 5-7 minutes or until golden, flipping once. Transfer pork to plate and set aside. Leave remaining oil in saucepan.

3

Prepare Ingredients

Wash thyme, apricots, and grape tomatoes. Remove thyme leaves from stems. Thinly slice apricots. Cut tomatoes in half. 

4

Finish Pork + Make Sauce

Return saucepan to medium-high heat. Once hot, add thyme, red onion, and half of the garlic. Cook about 1 minute or until red onion softens. Add red cooking wine and simmer for 30 seconds, until liquid reduces by half. Add grainy mustard, dijon mustard, balsamic vinegar, tomatoes, apricots, ⅓ cup water (⅔ cup for 4 servings), and pork to skillet. Season with salt and red pepper flakes to taste. Reduce heat to medium-low. Cook for 8-10 minutes or until pork is cooked to 145°F.

5

Prepare Green Beans

Meanwhile, bring 1 ½ litres (3 litres for 4 servings) salted water to a boil in a large pot over high heat. Wash green beans and trim ends. Finely chop walnuts. Once water is boiling, add green beans. Cook for 2-3 minutes, or until bright green and tender. Drain beans with a fine mesh sieve and place back in pot. Add remaining garlic, 1 tbsp. (2 tbsp. for 4 servings) butter, chopped walnuts, and salt and pepper to taste. Stir to melt butter and coat green beans.      

6

Plate + Serve

Place green beans on large plates. Top with walnuts. Add pork medallions on the side. Spoon apricots and tomatoes on top of pork. Drizzle everything with remaining sauce in pan. Enjoy! 

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