Oven-Ready Plus

Sesame Crusted Pork Medallions

with ginger-green onion sauce and jasmine rice

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 8½ oz. Cooked Jasmine Rice
  • 4 oz. Mixed Diced Peppers
  • 3 oz. Diced Red Onion
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 Green Onions
  • Info
    3 tsp. Multicolor Sesame Seeds
  • ½ tsp. Minced Ginger
  • ½ tsp. Garlic Salt

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl

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
  1. 1

    Start the Vegetables and Rice

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    In one provided tray, combine diced peppers, onions, and 1 tsp. olive oil.

    Bake uncovered in hot oven until slightly tender, 10-12 minutes.

    While vegetables bake, carefully massage rice in bag to break up any clumps. Remove rice from packaging.

    Carefully remove tray from oven. Add rice, 1 Tbsp. water, a pinch of salt, and half the garlic salt (reserve remaining for pork) to tray and stir to combine. Cover with foil. Tray will be hot! Use a utensil.

  2. 2

    Start the Pork

    Pat pork dry, and season both sides with 1 tsp. olive oil, remaining garlic salt, and 1/4 tsp. pepper.

    Place sesame seeds on a plate. Gently press one side of pork into sesame seeds to adhere.

    Transfer pork, sesame seed side up, to second provided tray.

  3. 3

    Bake Meal and Make Sauce

    Bake both trays (rice and vegetables covered, pork uncovered) in hot oven until rice is heated through and pork reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

    Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

    While trays bake, trim and thinly slice green onions.

    In a mixing bowl, combine teriyaki glaze, ginger, and green onions.

    Carefully remove both trays from oven. Rest, 3 minutes.

    To serve, top pork with sauce. Bon appétit!

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