Meal Kit
Hawaiian Sweet and Sour Pork Medallions
with soy-glazed carrots
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Hawaii isn't just sandy beaches and wavy palm trees; it's amazing flavors and foods, all bubbling out of multiple cultures meeting. This divine sweet and sour pork is just one example of the state's marvelous cuisine, prepared by you in a lot less time than that plane flight. (A lot less time.)
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Coin Cut Carrots
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2 oz. Hawaiian Sweet and Sour Sauce
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1 oz. Honey Roasted Peanuts
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving) oPNmjK3X
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Calories520
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Carbohydrates36g
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Net Carbs29g
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Fat21g
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Protein47g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using chicken, follow same instructions as pork medallions in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Carrots
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add carrots to hot pan and stir occasionally until lightly browned, 3-5 minutes.
Add 1/4 cup water, soy sauce, half the seasoning blend (reserve remaining for pork tenderloin), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally, and cook until tender, 5-8 minutes.While carrots cook covered, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions.
Coarsely chop peanuts.Pat pork tenderloin dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Season all over with remaining seasoning blend , 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Pork
Place a large non-stick pan over medium-high 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, 3-4 minutes per side.
Remove from burner and add sweet and sour sauce to pan, flipping medallions to coat. -
4 Finish Carrots and Finish Dish
Stir green onions into pan with carrots until softened, 1-2 minutes.
Remove from burner and stir in peanuts.Plate dish as pictured on front of card. Bon appétit!
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