Express
Premium
Maple-Sesame Pork Medallions
with bok choy rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Cooked White Rice
- 5 oz. Sliced Bok Choy
- 2 oz. Orange Ginger Sesame Sauce
- 1 fl. oz. Pure Maple Syrup
- 4 tsp. Mirepoix Broth Concentrate
- 2 Green Onions
- ½ oz. Fried Rice Noodles
- 1 tsp. Minced Ginger
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories540
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Carbohydrates59g
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Net Carbs56g
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Fat14g
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Protein42g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start Bok Choy Rice and Prepare Green Onions
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bok choy to hot pan and stir often until tender, 5-7 minutes.While bok choy cooks, trim and thinly slice green onions, keeping white and green portions separate. -
2 Finish the Bok Choy Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, half the green portions of green onions (reserve remaining for garnish), mirepoix base, 1 Tbsp. water, and a pinch of salt to hot pan with bok choy. Stir occasionally until rice is heated through, 1-2 minutes.Remove from burner. Cover pan with foil and set aside.While rice cooks, continue recipe. -
3 Start the Pork
Pat pork dry. Season both sides with garlic and parsley seasoning and 1/4 tsp. salt.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork to hot pan and sear on one side until browned, 3-5 minutes.Flip pork. -
4 Finish Pork and Finish Dish
Add maple syrup, ginger, white portions of green onions, and orange ginger sesame sauce (to taste) to hot pan. Stir to combine and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork with sauce from pan. Garnish with remaining green portions of green onions and fried rice noodles. Bon appétit!
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