Hula Pineapple-Teriyaki Glazed Pork Medallions with Broccolini
Ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Wheat, Soy
Chef
Sarah Thomsen
Get all the flavors of a lengthy BBQ, full of spit-turning goodness, in 15 minutes (or less)! The pineapple sweetness turns this subtle pork into something truly divine and breathtaking.
In Your Box (serves 2)
- 3 oz. Pineapple Chunks
- 1 Shallot
- 2 tsp. "Everything Bagel" Seasoning
- ¼ tsp. Red Pepper Flakes
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2 oz. Teriyaki Glaze
- 8 oz. Broccolini
- 12 oz. Pork Tenderloin Medallions
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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Calories434
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Carbohydrates26g
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Fat18g
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Protein42g
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Sodium1275mg
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 breasts or lamb chops, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side with a pinch of salt and pepper.
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If using chicken breasts or lamb chops, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, or lamb reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using salmon, follow same instructions and add salmon to hot pan skin-side up. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel and halve shallot. Slice thinly. Trim bottom end from broccolini and halve. Coarsely chop pineapple. Pat pork tenderloin dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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2 Cook the Pork
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer pork to a plate. Reserve pan; no need to wipe clean. While pork cooks, cook broccolini.
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3 Cook the Broccolini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccolini and 1 Tbsp. water to hot pan. Cover, and cook until slightly softened, 2-3 minutes. Carefully uncover (there will be steam!), and add shallot to pan. Stir occasionally until shallot is tender, 2-3 minutes. Stir in seasoning blend and a pinch of salt. Stir occasionally until broccolini is tender, 4-5 minutes. Remove from burner.
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4 Make Teriyaki Glaze and Finish Dish
Return pan used to cook pork to medium heat and add 2 tsp. olive oil. Add pineapple to hot pan and stir occasionally until lightly charred, 2-4 minutes. Add teriyaki glaze and red pepper flakes (to taste) and stir until heated through, 30-60 seconds. Plate dish as pictured on front of card, topping pork with pineapple teriyaki glaze. Bon appétit!
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