Carb Smart Parmesan-Crusted Pork Medallions
with Roasted Veggies and Greens
Ingredients: Pork tenderloin • Zucchini • Sweet bell pepper • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
28 g
Spring Mix
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Soy, Sulphites, Crustaceans, Fish, Mustard, Egg, Peanuts, Triticale, Tree nuts)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Sesame, Wheat, Peanuts, Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Soy, Fish, Milk, Mustard, Sesame, Wheat, Egg, Tree nuts)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half moons.
- To a parchment-lined baking sheet, add peppers, zucchini, 1/2 tbsp (1 tbsp) oil and Italian Herb Spice Blend. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 12-14 min, stirring halfway until tender-crisp and lightly charred.
- In a large bowl, combine vinegar and half the pesto. This is your dressing.
- In a small bowl, combine half the mayo and remaining pesto. This is your aioli.
- In a shallow dish, combine breadcrumbs and Parmesan.
- Dry pork with paper towels. Slice into 1/4-inch thick slices, then pat dry again. To a medium bowl, add pork and remaining mayo. Season with salt and pepper. Toss to coat.
- Working with one slice of pork at a time, press both sides into breadcrumb-Parmesan mixture to coat completely.
- In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) oil over medium-high. When pan is hot, add pork. Pan-fry 1-3 min per side until golden and cooked through.** (NOTE: Don't crowd the pan, cook pork in batches, using 1 1/2 tbsp oil per batch.)
- Carefully transfer to a paper towel-lined plate.
- To the bowl with dressing, add veggies, spring mix and spinach. Toss to coat.
- Divide salad and pork between plates.
- Drizzle aioli over pork.
