Carolina Gold BBQ Pork Medallions
with apple-chile slaw
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Eggs, Peanuts
'Tis the season for barbecue, and boy, are we in full-throated celebration here. “Full-throated” in that your throat, mouth, and belly will be full of the most sublime flavors south of the Mason-Dixon. Honey mustard, vinegar, hot sauce, and brown sugar meld to form a glaze that compliments the pork completely and perfectly. An apple-and-vinegar slaw adds the crunch and a sweet-spicy balance. Fire up the grill, and go the whole hog.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 1 Fuji Apple
- 4 oz. Slaw Mix
- 2 fl. oz. Apple Cider Vinegar
- 1 Red Fresno Chile
- ½ oz. Light Brown Sugar
- 1 tsp. Frank's RedHot Sauce
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) 4PXzWpOm
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Quarter apple and remove core. Cut quarters into thin slices widthwise. Stem and halve Fresno. Discard seeds and ribs if you prefer less spice. Slice Fresno thinly lengthwise. Coarsely chop peanuts.
Make the Slaw
In a mixing bowl, combine slaw, apple, Fresno (to taste), half the vinegar (reserve remaining for sauce), 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss to coat and set aside.
Cut the Medallions
Pat pork tenderloin dry. On a separate cutting board, slice into medallions, 1/2"-3/4" thick. Season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Cook the Pork
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
Make Sauce and Glaze Medallions
Stir honey mustard dressing, brown sugar, remaining vinegar, and hot sauce (to taste) in pan used to cook pork. Return pan to medium heat and bring to boil. Reduce until the consistency of maple syrup, 1-2 minutes. Return medallions to pan and flip until evenly coated. Remove from burner.
Finish the Dish
Place a serving of slaw on a plate. Garnish slaw with peanuts. Serve pork medallions and sauce next to slaw.
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