Meal Kit

Family Meal: Korean Pork Medallions

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

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Soy

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 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

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

  • 28 oz. Pork Tenderloins
  • 14 oz. Slaw Mix
  • Info
    4 fl. oz. Soy Sauce - Gluten-Free
  • 4 fl. oz. Seasoned Rice Vinegar
  • 2 Red Fresno Chiles
  • 2 fl. oz. Sriracha
  • 4 Green Onions
  • 1½ oz. Light Brown Sugar
  • 2 Tbsp. Chopped Ginger
  • 1 fl. oz. Toasted Sesame Oil
  • 4 Garlic Cloves
Contains: Sulfites
Food intolerance information

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

You Will Need

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

Before You Cook

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

    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, 1/2"-3/4" thick.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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