Spice-Rubbed Pork Medallions with Peach Salsa

& Cilantro-Green Bean Rice

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Meats and fruits have long been paired together, with delicious results—that’s why so many marinades have a fruit base. In this dish, you’ll prepare tender pork medallions with a fresh peach salsa. (In summer, it’s simply wrong not to eat as many peaches as possible.) The savory-sweet combination you’ll create is round and complex. And you’ll even take it a step further. By seasoning the pork with our rub, you’ll complete the classic flavor trifecta: sweet, savory and spiced.

See Plans

Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

¾ cup Jasmine Rice
6 oz Green Beans
2 Peaches
1 bunch Basil
1 bunch Cilantro
1 clove Garlic
1 Lime
1 Red Onion
10 oz Pork Tenderloin
1½ Tbsps Pork Spice Rub (Brown Sugar, Spanish Paprika, Ground Fennel & Curry Powder)

step-by-step

instructions

Cook Along

1 Cook the rice:

In a small pot, combine the rice, 1½ cups of water and a pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and cook 15 to 18 minutes, or until the rice is cooked through and the water is absorbed.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Remove the pork from the refrigerator to bring to room temperature. Trim off the stems of the green beans; cut the beans into ½-inch pieces. Pit and small dice the peaches. Pick the basil and cilantro leaves off the stems; discard the stems. Finely chop the cilantro. Roughly chop the basil. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest. Halve the lime. Peel and mince the red onion.

3 Make the salsa:

In a medium bowl, combine the peaches, the juice of the whole lime, 3 to 4 tablespoons of the minced red onion (save the rest for the rice), the basil and lime zest. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.

4 Cook the pork:

Place the pork spice rub in a shallow dish. Season each pork medallion with salt and pepper, then completely coat in the spice rub, tapping off any excess. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated pork medallions and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked through. Transfer the cooked pork to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the pork with aluminum foil to keep warm. Let rest for at least 5 minutes.

5 Make the cilantro-green bean rice:

Add 1 to 2 teaspoons of olive oil to the pan of fond and heat on medium until hot. Add the garlic, green beans, and remaining red onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the green beans are tender, but still crisp. Stir in the cooked rice and cilantro and cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cilantro-green bean rice between 2 plates. Place the rested pork medallions on top of each serving of rice. (Drizzle the pork with any accumulated juices from the plate it was resting on.) Spoon the peach salsa over the pork. Enjoy!