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Korean BBQ Pork Medallions with Sesame Soy Slaw
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Pork medallions smothered in tangy Korean BBQ sauce? Yes, please. With a side of slaw flavored with sesame and soy? Double yes, please.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Slaw Mix
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2 oz. Korean BBQ Sauce
- 1 oz. Seasoned Rice Vinegar
- 2 Green Onions
- ½ fl. oz. Honey
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½ oz. Toasted Sesame Oil
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Sriracha
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) DOLLGzO8
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Calories420
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Carbohydrates32g
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Net Carbs28g
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Fat16g
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Protein38g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing 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
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1 Start the Pork
Pat pork medallions dry, and season with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 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.While pork cooks, make slaw.If using chicken, season same amount. Follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using salmon, season flesh-side same amount. Follow same instructions and place in hot pan flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using NY strip steak, season same amount. Follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. -
2 Make the Slaw
Trim and thinly slice green onions on an angle.
In a mixing bowl, combine slaw mix, green onions (reserve a pinch for garnish), soy sauce, vinegar, sesame oil, honey, and a 1/4 tsp. salt. -
3 Finish the Pork
Add BBQ sauce and Sriracha (to taste) to pan with pork. Flip medallions until coated with sauce.
If using chicken or NY strip steak follow same instructions. If using salmon, spoon sauce over fillets to coat (do not flip). -
4 Finish the Dish
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, drizzling any remaining sauce over pork, and garnishing slaw with remaining green onions. Bon appétit!
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