Honey-Glazed Pork Medallions

with sesame noodles and peanuts

Prep & Cook Time: 15-20 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Eggs, Wheat, Peanuts, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • Info
    8 oz. Cooked Asian Noodles
  • 3 oz. Shredded Red Cabbage
  • 3 oz. Matchstick Carrots
  • Info
    1½ fl. oz. Creamy Roasted Sesame Dressing
  • 1 fl. oz. Honey
  • Info
    ½ oz. Roasted Peanuts
  • Info
    ½ fl. oz. Tamari Soy Sauce (GF)
  • ¼ oz. Cilantro
  • 2 tsp. Asian Garlic, Ginger & Chile Seasoning

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Microwave-Safe Bowl

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

  • If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using sirloin steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat 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.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Cook the Pork

    Pat pork dry and season both sides with a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Remove from burner. Transfer to a plate. Rest, 3 minutes.

    Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

    While pork cooks, continue recipe.

  2. 2

    Cook the Vegetables and Noodles

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cabbage, carrots, and Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally until tender, 4-6 minutes.

    Add noodles, half the soy sauce (reserve remaining for glaze), 1/2 cup water, and dressing. Stir until heated through and sauce has thickened, 3-5 minutes.

    Remove from burner.

  3. 3

    Glaze the Pork

    In a microwave-safe bowl, combine remaining soy sauce and honey. Microwave until heated through, 20-30 seconds.

    Carefully remove from microwave.

    Once cool enough to handle, cut pork into thin slices.

    Add pork to glaze and stir to coat.

  4. 4

    Finish the Dish

    Crush peanuts in shipping bag.

    Stem cilantro, reserving leaves whole.

    Plate dish as pictured on front of card, topping noodle mixture with glazed pork and garnishing with crushed peanuts and cilantro. Bon appétit!

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