Ginger Scallion Pork Medallions with Edamame Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, 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 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)

  • ¼ tsp. Red Pepper Flakes
  • 2 tsp. Chopped Ginger
  • Info
    2 fl. oz. Creamy Roasted Sesame Dressing
  • ¼ oz. Specialty Toasted Sesame Oil (0.25 OZM PK)
  • Info
    3 oz. Edamame
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 8 oz. Slaw Mix
  • 2 Green Onions
  • Info
    1 oz. Teriyaki Glaze
  • 12 oz. Pork Tenderloin Medallions

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
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate. In a mixing bowl, combine ginger, teriyaki glaze, white portions of green onions, 2 Tbsp. water, sesame oil (to taste), and red pepper flakes (to taste). Sauce will have a thin consistency. Set aside. Pat pork medallions dry, and season both sides with seasoning blend.

  • 2

    Cook the Pork Medallions

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from burner. Transfer medallions to a plate and tent with foil. Wipe pan clean and reserve.

  • 3

    Make the Slaw

    Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil. Add edamame to hot pan and stir occasionally until warmed through, 2-3 minutes. Remove from burner. Transfer edamame to another mixing bowl and combine with slaw mix, dressing, green portions of green onions, ¼ tsp. salt, and a pinch of pepper.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with ginger-scallion sauce. Bon appétit!

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