Pork Tenderloin with Peanut Sauce

with shishito pepper slaw

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Peanuts, 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

We could write a thousand words about shishito peppers, a pepper not as famous as it should be, a pepper that toils in the shadows without love and attention, the most underrated of peppers. But we think once you taste the slaw it's mixed in here, you'll be struck wordless. We also think the pork and peanut combination that's the star of this meal deserves it's own rapturous praise, the flavors melding together seamlessly as they do. A thousand words? We'd rather you had thousands of good meals with your new pepper friend.

In Your Box (serves 2)

  • Info
    ½ oz. Wonton Strips
  • ¼ oz. Cilantro
  • Info
    2 fl. oz. Peanut Sauce
  • Info
    2 fl. oz. Ponzu Sauce
  • 3 oz. Shishito Peppers
  • 8 oz. Slaw Mix
  • 14 oz. Pork Tenderloin

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
    479
  • Carbohydrates
    29g
  • Fat
    19g
  • Protein
    46g
  • Sodium
    1711mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Sear the Shishito Peppers

    Stem shishito peppers and halve lengthwise. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishito peppers to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Remove from burner. Transfer shishito peppers to a mixing bowl. Wipe pan clean and reserve.

  • 2

    Prepare the Ingredients

    Mince cilantro, leaves and stems. Coarsely chop wonton strips. Pat pork tenderloin dry and, on a separate cutting board, slice into medallions, ¾"-thick.

  • 3

    Make the Slaw

    Add slaw mix, ponzu, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of salt and pepper to bowl with shishito peppers and combine. Set aside.

  • 4

    Cook the Pork Medallions

    Return pan used to cook shishito peppers to medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling peanut sauce over pork medallions and garnishing with wonton strips. Garnish slaw with remaining cilantro. Bon appétit!

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