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
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In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 1 fl. oz. Honey
- 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) d3VgepPD
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
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 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.
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.
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.
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.
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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