Korean Pork Medallions

with Sriracha and slaw

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

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

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
  • 14 oz. Pork Tenderloin
  • Info
    0.406 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

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
    432
  • Carbohydrates
    34g
  • Fat
    14g
  • Protein
    44g
  • Sodium
    1497mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions on an angle. Stem and slice Fresno chile into thin rounds. Remove seeds. 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.

  • 2

    Marinate the Pork Medallions

    In a large mixing bowl, combine half the seasoned rice vinegar (reserve remaining for slaw dressing), tamari soy sauce, brown sugar, half the Sriracha, ginger, and garlic. Taste, and add remaining Sriracha if desired. Place pork in marinade and toss to coat evenly. Marinate at room temperature at least 10 minutes. While pork marinates, make dressing.

  • 3

    Prepare the 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.

  • 4

    Prepare 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.

  • 5

    Cook the Pork Medallions

    Add pork medallions 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 flip pork until coated with a sticky glaze. Add 1 Tbsp. water if glaze appears too thick. Plate dish as pictured on front of card, garnishing slaw with remaining green onions and Fresno chile rounds (to taste). Bon appétit!

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