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Honey Garlic Pork Medallions
with carrot umami rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- ¾ cup Jasmine Rice
- 4 fl. oz. Garlic Sesame Sauce
- 4 oz. Edamame
- 4 oz. Diced Carrots
- 1 fl. oz. Honey
- 2 Green Onion
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Umami Seasoning
- ½ tsp. Multicolor Sesame Seeds
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)
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Calories760
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Carbohydrates94g
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Net Carbs87g
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Fat19g
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Protein50g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Small Pot
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice, carrots, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add edamame and umami seasoning. Stir to combine, cover, and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat pork medallions dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt.If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. -
3 Cook the Pork
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. -
4 Make Sauce and Finish Dish
Stir 1 Tbsp. water, garlic sesame sauce, white portions of green onions, and honey into hot pan until combined. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 1-2 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping rice with pork and sauce and garnishing with sesame seeds and green portions of green onions. Bon appétit!
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