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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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 ¼ tsp. salt.
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).
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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