Braised Pork Tenderloin Medallions

with Apricots, 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

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

May Contain: Egg, Peanuts, Seafood, Sesame, and Soy.

What We'll Send

Pork Tenderloin
Dried Apricot
Dijon Mustard
Fresh Thyme
Red Cooking Wine
Balsamic Vinegar
Garlic
Walnuts
Red Pepper Flakes
All Purpose Flour
Grainy Mustard
Grape Tomatoes
Red Onion Diced 3/8"
Green Beans
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, milk, 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.

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

Cooking Directions

1

Prepare Ingredients
- Wash thyme and tomatoes.
- Pick and chop thyme leaves.
- Thinly slice apricots.
- Cut tomatoes in half.

2

Prepare Pork
- Add flour to a large bowl and season with ¼ tsp. each of 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.
- Wash hands with soap and warm water.

3

Begin Cooking Pork
- Heat 2 tbsp. 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 a plate and set aside.
- Leave remaining oil in saucepan.

4

Finish Pork + Make Sauce
- Return saucepan to medium-high heat.
- Once hot, add red onion, thyme and half of the garlic.
- Cook about 1 minute or until red onion begins to soften.
- Add red cooking wine and simmer for 30 seconds, until liquid reduces by half.
- Add grainy mustard, Dijonmustard, balsamic vinegar, tomatoes, apricots, ⅓ cup water, and pork to skillet.
- Season to taste with salt and red pepper flakes.
- 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 salted water to a boil in a large pot.
- 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. 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 remaining 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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