15 Minute Meal Kit

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

Calories Conscious
Carb Conscious
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

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)

  • 12 oz. Pork Tenderloin Medallions
  • 8 oz. Broccolini
  • 3 oz. Pineapple Chunks
  • Info
    2 oz. Teriyaki Glaze
  • 1 Shallot
  • 2 tsp. "Everything Bagel" Seasoning
  • ¼ tsp. Red Pepper Flakes

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
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • 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.

  1. 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 1/4 tsp. salt and a pinch of pepper.

  2. 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.

  3. 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.

  4. 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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