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Meal ideas at your speed.

Image Courtesy of @SuperSafeway

Eva’s Pork Medallions in Mushroom Gravy

Ingredients

• 1 package AdapTable® Meals Pork Tenderloin Medallions
• 2.5 Tbsp flour (1 to 1 gluten-free flour can be used)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 Tbsp butter
• 2 Tbsp olive oil

Mushroom Gravy

• 5 Tbsp butter
• 8 oz Baby Bella/Crimini Mushrooms, sliced 1/4" thick
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 1/2 C beef broth
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1/2 Tbsp Dijon mustard
• 1 tsp fresh thyme
• 1 tsp fresh parsley, for garnish

Directions

1. In a shallow plate, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and dried oregano.
2. Dredge each pork medallion in the seasoned flour mixture. Reserve the remaining flour for the gravy.
3. In a large skillet, heat 2 Tbsp of olive oil and 2 Tbsp of butter over medium-high heat. Add the pork medallions and cook for 4-5 minutes on each side until golden brown and crisp. The pork is ready when the internal temperature reaches 145°F.
4. Remove the pork from the pan and set it aside on a plate.
5. Add 2 Tbsp butter to the skillet along with the sliced mushrooms. Stir and let the mushrooms cook for 5 minutes per side until golden and caramelized. Remove the cooked mushrooms to the plate with the pork.
6. Add the minced shallot and garlic to the skillet and cook for 2-3 minutes until soft and aromatic.
7. Add the last Tbsp of butter to the pan as well as the seasoned flour from step 1. Cook the flour, stirring vigorously for one minute. Add the beef broth and continue to whisk or stir vigorously until the gravy thickens.
8. Add the Worcestershire sauce, soy sauce, and Dijon mustard to the pan along with the fresh thyme. Stir to incorporate. Bring the gravy to a boil, then reduce to a simmer. Add the pork and mushrooms back to the pan and stir to coat.
9. Serve with mashed potatoes, buttered noodles, or mashed cauliflower to soak up all the delicious gravy.

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Meal ideas at your speed.

Image Courtesy of @ameessavorydish

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

Ingredients

For the medallions:

• 1 Package of AdapTable® Meals Herb & Olive Oil Pork Tenderloin Medallions
• 1 Tbsp Olive Oil

For the cranberry balsamic glaze:

• 2 Shallots, peeled and chopped
• 1 tsp finely chopped fresh rosemary
• 1 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 3/4 C chicken stock
• 3/4 C whole berry cranberry stock

For the broccolini:

• 8 oz package of microwave broccolini
• 1 Tbsp butter
• 1/2 tsp fresh lemon zest
• Coarse salt, to taste

Directions

1. Heat 1 Tbsp of olive oil in a skillet over medium heat. Add pork medallions, cover and cook 2-3 minutes per side until temp reaches 145ºF.
2. Wrap medallions in foil and keep in an oven on warm while you prepare the sauce.
3. In the same skillet add 1 Tbsp of olive oil and shallots. Sauté until shallots are soft, about 2-3 minutes.
4. Add chicken stock, vinegar and rosemary to the pan and bring to a boil over medium heat. Stir for 1-2 minutes, then add cranberry sauce and cook about 5 minutes more until sauce has reduced and thickened.
5. Microwave the broccolini according to package directions. In a separate skillet, heat the butter over medium heat until melted. Add broccolini and sauté for 1-2 minutes. Take off the heat and sprinkle with lemon zest and coarse salt.
6. Drizzle sauce over pork and garnish with fresh parsley, if desired.

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Image Courtesy of @kitchenswagger

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.

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Image Courtesy of @cookathomemom

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.