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
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!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
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.
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.
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.
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.
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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