with Sriracha marinade and crunchy rice vinegar slaw
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
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.
LOVED this!!! The pork was so tender and its sauce was delicious. The cole slaw is addictive. I could just graze on it all day.
The whole family loved it!
This was surprisingly simple and tasty. The combination of sweet, spice, and acid was perfect.
WONDERFUL! Shared the recipe card with my neighbor! Her new favorite, too!
Wow! This meal was packed with a powerhouse of flavor: The pork medallions were tenderly cooked to perfection. The sauce's mildly smokey overtone was tempered nicely by the semi-sweet, garlic-ginger base. The red pepper toppings added just enough spice to kick this dish into high gear! The slaw was a cool and refreshing pairing for this lively and color-rich dish! T'was a mouthwatering festivity of flavor!
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.
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.
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.
Dress the Slaw
Add slaw mix to mixing bowl with dressing and toss to coat. Add a pinch of salt and pepper. Set aside.
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.
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).