Korean BBQ Pork Medallions with Sesame Soy Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: 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 recipe cards and 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

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)

  • 1 oz. Seasoned Rice Wine Vinegar
  • ½ oz. Toasted Sesame Oil
  • 8 oz. Slaw Mix
  • 2 Green Onions
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • ½ fl. oz. Honey
  • 1 tsp. Sriracha
  • Info
    2 oz. Korean BBQ Sauce
  • 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.

  • Nutrition (per serving)

  • Calories
    419
  • Carbohydrates
    32g
  • Fat
    15g
  • Protein
    38g
  • Sodium
    1122mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 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 ¼ 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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