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
Get your grass skirt and coconut bra out of the closet (what, you don't have those hanging next to your winter coat?) and say aloha to this calorie- and carb-conscious powerhouse. Pork medallions marinate in a sweet combination of teriyaki, sesame, and, of course, pineapple and are cooked with the added heat of that hip hot sauce, Sriracha. Paired with a crisp sesame slaw, you'll forget you're on the mainland as soon as you take one bite.
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
Trim and cut 2" pieces from green tops of green onions. Slice pieces into very thin strips and place in a mixing bowl with cold water to "curl" into a garnish (optional). Trim and thinly slice remaining green onions on an angle, keeping white and green portions separate. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into 8-10 medallions. Season both sides with ¼ tsp. pepper.
Marinate the Pork
In a large mixing bowl, combine teriyaki glaze, white portions of green onions, half the sesame oil, half the rice vinegar (reserve remaining of both for slaw dressing), and half the pineapple juice (reserve remaining for glaze). Place pork medallions in marinade, toss to coat evenly, and let sit 10 minutes. While pork marinates, make the dressing.
Make the Dressing
In another large mixing bowl, combine mayonnaise, remaining rice vinegar, remaining sesame oil, green portions of green onions (reserve "curling" green portions for garnish), and a pinch of pepper.
Add Slaw and Finish Marinating Pork
Add slaw mix to mixing bowl with dressing and toss to coat. Season with a pinch of salt and pepper and set aside. Remove pork from marinade and pat very dry with paper towels. Reserve marinade.
Cook the Pork
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer pork to a plate. Add marinade, remaining pineapple juice, and half the Sriracha to pan and stir occasionally until a sticky glaze forms, 3-4 minutes. Taste, and add remaining Sriracha if desired. Remove from burner, return pork and any accumulated juices to pan, and flip to coat.
Finish the Dish
Plate as pictured on front of card. Bon appétit!
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