Customer Favorite

Korean Pork Medallions

with Sriracha marinade and crunchy rice vinegar slaw

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    614
  • Carbohydrates
    27g
  • Fat
    15g
  • Protein
    64g
  • Sodium
    1193mg
  • Prep & Cook Time
    30-40 min.
  • Cook Within
    6 days
  • Difficulty
    Easy
  • Spice Level
    Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 2 Garlic Cloves
  • 2 Green Onions
  • 1 Red Fresno Chile
  • 1 Pork Tenderloin
  • 2 fl. oz. Soy Sauce
  • 2 fl. oz. Seasoned Rice Vinegar
  • ½ oz. Light Brown Sugar
  • 1 fl. oz. Sriracha
  • 1 Tbsp. Chopped Ginger
  • ½ fl. oz. Toasted Sesame Oil
  • 8 oz. Slaw Mix
Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw
    1

      Before Cooking

    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 marinade and crunchy rice vinegar slaw
    2

    Make the Marinade

    In a large mixing bowl, combine soy sauce, half the 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 marinade and crunchy rice vinegar slaw
    3

    Prepare the Dressing

    In another large mixing bowl, combine remaining rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper.

  • Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw
    4

    Dress the Slaw

    Add slaw mix to mixing bowl with dressing and toss to coat. Add a pinch of salt and pepper. Set aside.

  • Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw
    5

    Cook the Pork Medallions

    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. 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.

  • Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw
    6

    Plate the Dish

    Place a serving of slaw in middle of a plate. Serve pork medallions and sauce next to slaw. Garnish with remaining green onions and Fresno chile rounds (to taste).

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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How-to: Tips and Tricks

How to Cut On An Angle (Bias)