Meal Kit

Brown Sugar & Pineapple Glazed Pork Medallions

with sautéed shishitos and carrots

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Carrot
  • 2 Green Onion
  • 1 tsp. Cornstarch
  • ¼ tsp. Red Pepper Flakes
  • 2 tsp. Chicken Broth Concentrate
  • 1 oz. Light Brown Sugar
  • 6 oz. Shishito Peppers
  • 3 oz. Pineapple Chunks
  • 14 oz. Pork Tenderloin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    Seed and cut shishitos in half Chop green onions (separate) Chop pineapple Chop carrots large dice

  2. 2

    Cook Pork

    In a medium non stick saute pan over medium high heat, add 2 tsp olive oil. Season pork with ¼ tsp salt and a pinch of pepper. Sear 4-6 minutes on each side. Transfer to a baking sheet and roast in 400 degree oven.

  3. 3

    Cook Vegetables

    In the same pan, heat 1 tsp olive oil. Add carrots and cook for 2-3 minutes. Add shishitos, green onion bottoms, red pepper flakes (to taste) ¼ tsp salt and a pinch of pepper. Cook until tender, another 5-6 minutes.

  4. 4

    Make Sauce

    In the same pan, add base and sugar. stir to dissolve. Add pineapple and any juices that has accumulated. Stir to combine.

    Make a corn starch slurry and add to sauce. Bring to a simmer and immediately remove from heat.

  5. 5

    Finish The Dish

    Serve pork with sauce and vegetables.

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