Korean Pork Medallions

with Sriracha and slaw

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Soy

A note about serious food allergies

You asked for this customer favorite to make a comeback and we delivered! In this tasty dish inspired by Korean flavors, Sriracha-marinated pork tenderloin medallions are paired with a tangy slaw to create a fresh, inspired dish that won’t weigh you down. You'll feel like an accomplished chef and champion eater in no time at all.

In Your Box (serves 2)

  • 2 fl. oz. Seasoned Rice Vinegar
  • 2 Green Onions
  • 2 Garlic Cloves
  • 1 Red Fresno Chile
  • 1 Pork Tenderloin
  • ½ fl. oz. Tamari Soy Sauce
  • ½ oz. Light Brown Sugar
  • 1 fl. oz. Sriracha
  • 1 Tbsp. Chopped Ginger
  • ½ fl. oz. Toasted Sesame Oil
  • 8 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    501
  • Carbohydrates
    33g
  • Fat
    22g
  • Protein
    46g
  • Sodium
    1695mg

Recipe Steps

You Will Need

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

Before You Cook

  • Korean Pork Medallions with Sriracha and slaw
    1

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions on an angle. Stem, seed, and slice Fresno chile into thin rounds. Be sure to wash hands and cutting board after prepping Fresno chile. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick.

  • Korean Pork Medallions with Sriracha and slaw
    2

    Make the Marinade

    In a large mixing bowl, combine soy sauce, half the seasoned rice vinegar (reserve remaining for slaw dressing), brown sugar, Sriracha (to taste), ginger, and garlic. Place pork medallions in marinade, toss to coat evenly, and let sit at room temperature 10 minutes before cooking. While pork marinates, make dressing.

  • Korean Pork Medallions with Sriracha and slaw
    3

    Prepare Dressing and Slaw

    In another large mixing bowl, combine remaining seasoned rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper. Add slaw mix to mixing bowl with dressing and toss to coat. Set aside.

  • Korean Pork Medallions with Sriracha and slaw
    4

    Prepare the Pork

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Remove pork from marinade and pat dry with paper towels. Reserve marinade.

  • Korean Pork Medallions with Sriracha and slaw
    5

    Cook the Pork Medallions

    Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. During last minute of cooking, add reserved marinade to pan and cook until pork is coated with a sticky glaze. Watch carefully, as sugar in marinade caramelizes quickly. Add 1 Tbsp. water if glaze appears too thick. Plate dish as pictured on front of card, garnishing with remaining green onions and Fresno chile rounds (to taste). Bon appétit!