Got 15 minutes to create a dinner that tastes like you spent hours in the kitchen? Try Home Chef’s Pork Medallions with Dijon-Fig Sauce recipe. Another recipe from Home Chef meal kits that I continue to make over and over again. Easy and fun to make on a busy weeknight.

Ingredients

• 1 Tbsp Fig Spread (I used Divina Fig Spread)
• 1/2 oz Crispy Fried Onions
• 12 oz Asparagus
• 1 oz. Feta Cheese Crumbles
• 1/2 oz Dijon Mustard
• 12 oz Pork Tenderloin medallions
• Olive oil
• salt and pepper

Instructions

• Thouroughly rinse and pat dry all fresh produce
• Cut woody ends off asparagus

Cook the Pork

1. Pat pork medallions dry, season both sides with 1/4 tsp salk and a pinch of pepper
2. Place a medium pan* on medium-high heat. (*recipe calls for non-stick pan, but I use stainless steel)
3. Add 2 tsp olive oil.
4. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 dgrees, 3-5 minutes per side.*
5. Remove from burner. Rest 3 minutes
6. *While pork cooks, cook the asparagus

Cook the Asparagus

1. Place a large pan over medium-high heat and add 2 tsp olive oil.
2. Add asparagus, 1/4 tsp. salt and a pinch of pepper to hot pan.
3. Cook undisturbed until bright green, 3-4 minutes.
4. Stir asparagus, then cover. Cook until tender, 4-6 minutes.
5. Remove from burner.

Make Sauce

1. In a small mixing bowl, combine Dijon, fig spread, 1 tsp water and a pinch of salt. Set aside.

Finish Dish

1. Plate dish by topping pork medallions with mustard and fig sauce.
2. Garnish asparagus with feta and crispy onions.

Finish with the chocolatey goodness of Joanna Gaines’ Magnolia Table recipe for Brownie Pie.