Spinach and Goat Cheese-Topped Pork Tenderloin Medallions
with Buttery Green Beans, Roasted Squash and Pecans
Ingredients: Pork tenderloin • Butternut squash • Green beans • Lemon • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Pecans • Sage.
Tags:
High Protein
•Very High Fibre
•New
•Under 50g of Carbs
Allergens:
Milk
•Pecans
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
serving amount
340 g
Pork Tenderloin
56 g
Baby Spinach
3.5 g
Sage
½ cup
Goat Cheese, crumbled
(Contains: Milk)
170 g
Green Beans
1 unit(s)
Lemon
28 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
340 g
Butternut Squash, cubes
Not included in your delivery
3 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Calories720 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate31 g
Sugar13 g
Dietary Fiber7 g
Protein48 g
Cholesterol135 mg
Sodium610 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium150 mg
Iron5 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
•Large Bowl
Cooking Steps
1
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Remove half the sage leaves from stems (use all for 4 servings), then finely chop.
- Trim green beans.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a parchment-lined baking sheet, add squash 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.
2
- Meanwhile, heat a large non-stick pan over medium.
- 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.
3
- Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then spinach. Cook for 1-2 min, stirring often, until spinach wilts.
- Remove the pan from heat.
- To a medium bowl, add goat cheese, wilted spinach, lemon zest and sage. Season with salt and pepper. Stir to combine.
- Carefully wipe the pan clean.
4
- Reheat the same pan over medium-high.
- Pat pork dry with paper towels.
- Cut pork into 1-inch-thick medallions. Season all sides with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil.
- Add pork. Sear, turning occasionally, until browned all over.
- Transfer pork to an 8x8-inch baking dish. (Use 9x13-inch for 4 servings.)
- Top with spinach-goat cheese mixture.
- Roast in the top of the oven for 8-10 min, until cheese is golden and pork is cooked through.**
- Carefully wipe the pan clean.
5
- 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) butter.
- Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt, pepper and 1/2 tsp (1 tsp) lemon juice.
6
- To a large bowl, add roasted squash, green beans, and toasted pecans. Season with salt and pepper. Toss to combine.
- Divide pork and veggies between plates.
- Squeeze a lemon wedge over top.
