Meal ideas at your speed.

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Eva’s Pork Medallions in Mushroom Gravy

Meal ideas at your speed.

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Amee’s Sautéed Pork Medallions with Balsamic Cranberry Sauce and Broccolini

Meal ideas at your speed.

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Shawn’s Pan-Seared Pork Medallions with Roasted Garlic Butter Brussels Sprouts and Butternut Squash

Ingredients

• 1 package AdapTable® Meals Herb and Olive Oil Boneless Pork Tenderloin Medallions
• 1 lb Brussels sprouts, stemmed and halved or quartered
• 1 small butternut squash, peeled, cored and cubed
• ¼ C finely grated parmesan cheese
• 3 Tbsp butter, melted
• 2 garlic cloves, minced
• 2 Tbsp olive oil, divided
• 1 sprig fresh rosemary, leaves removed from stem and minced
• Salt and pepper, to taste

Directions

1. Preheat oven to 350°F.
2. For the Brussels sprouts/butternut squash: Melt butter and combine with 1 tablespoon olive oil and garlic. Mix and set aside.
3. Combine Brussels sprouts, butternut squash (cut into half-inch cubes), parmesan cheese, rosemary, salt, and pepper in a large oven-safe skillet. Drizzle with melted butter and toss until evenly coated. Roast for 40-45 minutes, tossing halfway through, until golden and tender.
4. For the pork medallions: Heat 1 tablespoon of olive oil in a medium-sized skillet or pan over medium heat. Once hot, place medallions in the skillet and cook undisturbed for 3 minutes per side. Pork should be cooked to an internal temp of 145°F. Remove from pan and let rest for 5 minutes before serving.

Meal ideas at your speed.

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Laura’s Balsamic Pork and Veggie Kebabs

Ingredients

• 2 packages of AdapTable® Meals Herb and Olive Oil Seasoned Boneless Pork Tenderloin Medallions
• 2 bell peppers
• 3 small zucchinis
• 2 red onions
• 8-12 leaves fresh basil
• 1/3 C olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp Italian seasoning, homemade or store-bought
• Salt and pepper to taste
• 2 heads romaine lettuce
• 1 C cherry tomatoes
• 1 English cucumber
• 8-10 leaves fresh basil

Directions

1. Do the prep work. If using wooden skewers, soak the skewers in water for about an hour.
2. Preheat your grill to medium heat, about 375° – 400° F.
3. Wash and slice the zucchini into rounds. Dice the red onion into 1-inch pieces. Remove the stem and seeds from the bell peppers and cut them into bite-sized pieces.
4. Slice the pork into bite-sized pieces.
5. Make the salad dressing/marinade. Mix the balsamic vinegar, oil, and Italian seasoning together. Season to taste with salt and pepper.
6. Season and assemble the skewers. Add the bell peppers, zucchini, onion, and pork pieces to a large bowl. Drizzle with half of the marinade/salad dressing and toss to mix and coat each piece.
7. Thread the meat and vegetables onto each skewer.
8. Grill the kebabs. Lay the skewers on the grill and cook for about 10 minutes. Turn the kebabs every 2-3 minutes, until they’re lightly charred on all sides and cooked through.
9. Use a meat thermometer to check the internal temperature of the pork, to ensure its cooked through to 145° F.
10. Once the pork reaches temperature, set the skewers aside and allow them to rest for at least 3 minutes.
11. Sprinkle with sliced fresh basil and a little salt and pepper.
12. Make the salad. Wash and slice the lettuce, tomatoes, and cucumber. Toss with the remaining salad dressing and fresh basil and serve with the kebabs.