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

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

'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)

  • 1 Fuji Apple
  • 1 Red Fresno Chile
  • Info
    1 oz. Honey Roasted Peanuts
  • 4 oz. Slaw Mix
  • 2 fl. oz. Apple Cider Vinegar
  • 14 oz. Pork Tenderloin
  • Info
    1½ fl. oz. Dijon Honey Mustard Dressing
  • 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)

  • Calories
    563
  • Carbohydrates
    35g
  • Fat
    27g
  • Protein
    45g
  • Sodium
    1232mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Make the Slaw

    In a mixing bowl, combine slaw, apple, Fresno (to taste), half the vinegar (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat and set aside.

  • 3

    Cut the Medallions

    Pat pork tenderloin dry. On a separate cutting board, slice into medallions, ½"-¾" thick. Season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 4

    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.

  • 5

    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.

  • 6

    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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