Family Meal: Korean Pork Medallions

with crunchy rice vinegar slaw, Sriracha marinade, and red chiles

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

You asked for this customer favorite to make a comeback and we delivered! In this tasty Korean dish, Sriracha-marinated pork tenderloin medallions are paired with a tangy slaw, sweet soy and garlic marinade, crunchy peppers, and green onions to create a fresh, inspired dish that won’t weigh you down. You'll feel like an accomplished chef and champion eater in no time at all.

In Your Box

  • 4 Garlic Cloves
  • 4 Green Onions
  • 2 Red Fresno Chiles
  • 2 Pork Tenderloins
  • Info
    4 fl. oz. Soy Sauce - Gluten-Free
  • 4 fl. oz. Seasoned Rice Vinegar
  • 1½ oz. Light Brown Sugar
  • 2 fl. oz. Sriracha
  • 2 Tbsp. Chopped Ginger
  • 1 fl. oz. Toasted Sesame Oil
  • 14 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    614
  • Carbohydrates
    27g
  • Fat
    15g
  • Protein
    64g
  • Sodium
    1193mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions on an angle. Stem, seed, and slice Fresno chiles into thin rounds. Be sure to wash hands and cutting board after prepping Fresno chiles. Rinse pork tenderloins and pat dry. On a separate cutting board, slice tenderloins into 8-10 medallions each, ½"-¾" thick.

  • Step 2 - Make the Marinade
    2

    Make the Marinade

    In a large mixing bowl, combine soy sauce, half the rice vinegar (reserve remaining for dressing), brown sugar, Sriracha (to taste), ginger, and garlic. Place pork medallions in marinade, toss to coat evenly, and let sit at room temperature 10 minutes before cooking. While pork marinates, make dressing.

  • Step 3 - Prepare the Dressing
    3

    Prepare the Dressing

    In another large mixing bowl, combine remaining rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper.

  • Step 4 - Dress the Slaw
    4

    Dress the Slaw

    Add slaw mix to mixing bowl with dressing and toss to coat. Add a pinch of salt and pepper. Set aside.

  • Step 5 - Cook the Pork Medallions
    5

    Cook the Pork Medallions

    Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Remove pork from marinade and pat dry with paper towels. Reserve marinade. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. During last minute of cooking, add remaining marinade to pan and continue cooking until pork is coated with a sticky glaze. Watch carefully, as sugar in marinade caramelizes quickly. Add 1 Tbsp. water if glaze appears too thick.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of slaw in middle of a plate. Serve pork medallions and sauce against slaw. Garnish with remaining green onions and sliced Fresno chiles.