Chef Inspired Pairings

Home Chef Meal Kit- Pork Medallions with Fig Glaze       


Step 1

Cook the Pork

Pat pork medallions dry and season both sides with seasoning blend, ¼ tsp salt and a pinch of cracked pepper. Place in a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until internal temperature reaches 145 degrees, 3-5 minutes per side. Remove from burner. While pork rest, cook asparagus.

Step 2

Cook the Asparagus

Trim woody ends off asparagus. Place in a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to the hot pan and season with a pinch of pepper and ¼ tsp. salt, if desired. Cook undisturbed until bright green, 3-4 minutes. Stir asparagus, then cover. Cook until tender, 4-6 minutes. Remove from burner.

Step 3

Make Glaze and Crumble Cheese

In a mixing bowl, combine Dijon, fig preserves, 1 tsp. water. Add a pinch of salt, to taste. Set aside. Crumble goat cheese into small pieces.

Step 4

Finish the Dish

Plate dish as pictured on front of card, spooning fig glaze over pork medallions, and garnishing asparagus with goat cheese and crispy onions. Bon appetit!

Enjoy with Chateau Souverain, Gnarly Head, Elysian and Wicked Weed.


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Crafted with full bodied Cabernet Sauvignon aged in Bourbon Barrels, the liberal wine is layered with suggestions of blackberry, fig, and warm spice.

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Tropical fruit, candied orange and light grassy aromas, this is a light-bodied, crisp and refreshing beer with a pine character and a citrus dry finish.