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
A note about serious food allergies
The secret to a great meal? Well, a great meal kit company, of course! But enough about us… an outstanding meal includes fresh ingredients, skillful execution, great company… but really, the secret is in the sauce. This sauce combines ginger, garlic, sesame, and teriyaki, a combination that has never steered us wrong. It coats the pork divinely, making every bite burst with a unique flavor. We're happy to let this particular secret out.
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.
You Will Need
Large 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
Remove strings from snap peas, if necessary.
Stem, seed, remove ribs, and slice red bell pepper into thin strips.
Trim and thinly slice green onions.
Pat pork tenderloin dry, and season all over with ½ tsp. salt and a pinch of pepper.
Make the Sauce
In a mixing bowl, combine ginger, garlic, green onions, 1 Tbsp. water, sesame oil, teriyaki glaze, and a pinch of salt and pepper. Set aside.
Cook the Pork Tenderloin
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Cook until browned on two sides, 2-3 minutes per side.
Transfer to prepared baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 10-14 minutes.
Rest cooked pork tenderloin at least 5 minutes.
Wipe pan clean and reserve.
While pork tenderloin roasts, cook vegetables.
Cook the Vegetables
Return pan used to cook pork tenderloin to high heat. Add 2 tsp. olive oil, snap peas, red bell pepper, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until vegetables are crisp-tender, 4-6 minutes.
Remove from burner.
Finish the Dish
Cut pork tenderloin into 1" slices
Plate dish as pictured on front of card, garnishing pork with sauce and vegetables with sesame seeds. Bon appétit!
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