Spice-Rubbed Pork Medallions with Peach Salsa & Cilantro-Green Bean Rice

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Spice-Rubbed Pork Medallions with Peach Salsa & Cilantro-Green Bean Rice
Title
  • 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 Triangle Created with Sketch.
Cook the rice:
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.
Prepare the ingredients:
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.
Make the salsa:
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.
Cook the pork:
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.
Make the cilantro-green bean rice:
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.
Plate your dish:
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!

Tips from Home Chefs

Spice-Rubbed Pork Medallions with Peach Salsa

Cook the rice:
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.
Prepare the ingredients:
Make the salsa:
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.
Cook the pork:
Make the cilantro-green bean rice:
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!
Plate your dish:
Browse Steps
1 of 6