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
A note about serious food allergies
New Zealand may be far away but their flavors, like the kiwi, are quite near. This meal has you bringing out the grill for a fresh summer taste with some fantastic fruits. The kiwi-pineapple salsa pairs perfectly with tender pork medallions, melding salty pork with sweet. On the side, a salad of corn and pepitas for perfect light eating. Eat this while dreaming of Middle Earth vistas, oh so far away.
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
Grill Pan or Outdoor Grill
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
Halve kiwi and scoop flesh out with a spoon. Cut into ½" dice. Cut pineapple into ½" dice. Zest lime, halve, and juice. Mince cilantro (no need to stem). Shuck corn and rinse. Hold romaine heart at root end and chop coarsely. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick. Season both sides with ½ tsp. salt and ¼ tsp. pepper and drizzle with 1 tsp. olive oil. Preheat grill or grill pan over medium-high heat.
Make the Salsa
Combine kiwi, pineapple, 1 tsp. lime juice, 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside to let flavors marry.
Make the Dressing
In another mixing bowl, whisk together mayo, 2 tsp. water, 1 tsp. lime juice, 1 tsp. lime zest, and a pinch of salt and pepper. Set aside.
Grill the Corn and Pork
Spray grill or grill pan with cooking spray. Add corn to hot grill and cook until lightly charred, 2-3 minutes per side. Transfer to a plate. Add pork to grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. If your grill has enough room, feel free to cook corn and pork at the same time. Transfer to a plate and rest 5 minutes. While pork rests, toss salad.
Toss the Salad
Cut kernels from corn once cool enough to handle. To bowl with dressing, add romaine and corn and combine. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Place salad on a plate with pork medallions. Garnish salad with pepitas. Spoon salsa over pork or alongside. Garnish with remaining cilantro.
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