Hawaiian Sweet and Sour Pork Medallions with Soy-Glazed Carrots
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.)
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
Medium Non-Stick Pan
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
Customize It Instructions
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.
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 ¼ cup water, soy sauce, remaining seasoning blend, ¼ tsp. salt, and a pinch of pepper. Stir occasionally, and cook until tender, 5-8 minutes.
While carrots cook covered, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Coarsely chop peanuts.
Pat pork medallions dry, and season all over with half the seasoning blend (reserve remaining for carrots), ¼ tsp. salt, and a pinch of pepper.
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.
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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