Name: Spinach and Goat Cheese-Topped Pork Tenderloin Medallions with Buttery Beans and Roasted Squash
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 340 g Pork Tenderloin; 56 g Baby Spinach; 3.5 g Sage; 1 cup Goat Cheese, crumbled; 4 tbsp Apricot Spread; 170 g Green Beans; 1 unit(s) Lemon; 1 g Warming Spice Blend; 56 g Pecans; 170 g Butternut Squash, cubes; 3 tbsp Oil*; ⅓ tsp Salt*; ⅓ tsp Pepper*

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Recipes

Spinach and Goat Cheese-Topped Pork Tenderloin Medallions

with Buttery Beans and Roasted Squash

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Allergens:

Milk

•Pecans

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

56 g

Baby Spinach

3.5 g

Sage

1 cup

Goat Cheese, crumbled

(Contains: Milk)

4 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

170 g

Green Beans

1 unit(s)

Lemon

1 g

Warming Spice Blend

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

56 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

170 g

Butternut Squash, cubes

Not included in your delivery

3 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Nutrition Values

Calories900 kcal

Fat46 g

Saturated Fat13 g

Carbohydrate45 g

Sugar27 g

Dietary Fiber8 g

Protein53 g

Cholesterol140 mg

Sodium720 mg

Trans Fat0.5 g

Potassium1500 mg

Calcium175 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Medium Bowl

•8x8" Baking Dish

•Measuring Cups

•Small pot

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Rough chop spinach.
Remove sage leaves from stems, rough chop.
Mince garlic.
Trim green beans.
Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
To a parchment-lined baking sheet, add squash, half the Warming Spice Blend, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.

Meanwhile, heat a large non-stick pan over medium heat.
When hot, add pecans to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
To the same hot pan, add 1 tbsp (2 tbsp) oil, add spinach. Cook for 1-2 min, stirring often, until wilted.
Remove the pan from heat.
To a medium bowl, add goat cheese, spinach, lemon zest, and sage. Season with salt and pepper, mix to combine.
Wipe pan clean.

Meanwhile, heat the same pan over medium high. When hot, add 1 tbsp (2 tbsp) oil.
While pan reheats, pat pork dry with paper towels.
Cut into 1 1/2-inch-thick medallions. Season all sides with salt and pepper.
Sear, turning occasionally, until browned all over.

Transfer pork to an 8x8-inch baking dish (9x13-inch for 4 servings).
Top with spinach-cheese topping.
Roast in the top of the oven until cheese is golden and pork is cooked through, 8-10 min.**

Reheat the same pan over medium.
When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) oil and garlic.
Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.

To a small pot, add 1 tbsp (2 tbsp) oil, apricot spread, half the Warming Spice Blend, and half the lemon juice.
Simmer for 2-3 minutes, stirring occasionally, until glaze has slightly thickened. Remove from heat, season with salt.

To a large bowl, add roasted squash and toasted pecans. Season with salt and pepper. Toss to combine.
Divide pork, green beans, and squash between plates.
Spoon warm apricot glaze over pork.
Squeez lemon wedge over top.