Tamarind-Glazed Pork Medallions

with coconut carrots and bok choy

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Our team of chefs continually scour the planet looking for new and exciting glazes to tempt your taste buds. They've topped their previous efforts (but remain ever-so-humble) with the strong sweet-sour flavor of this tamarind glaze, which pairs with pork for a marriage made in heaven. And our same team of chefs have spent hours pondering the mysteries of vegetables and, in their meditations, came up this carrot-cilantro-bok choy medley that comes second only to the pork for flavor. Our chefs are amazing. Have we mentioned they sometimes write the descriptions?

In Your Box (serves 2)

  • Info
    5⅖ fl. oz. Coconut Milk
  • 9 oz. Carrot
  • ¼ oz. Cilantro
  • 2 Heads of Baby Bok Choy
  • 1 Pork Tenderloin
  • 2 tsp. Chopped Ginger
  • 1½ oz. Tamarind Concentrate
  • 1 fl. oz. Sweet Chili Sauce
  • Info
    ½ oz. Hazelnut Pieces
  • Nutrition (per serving)

  • Calories
    552
  • Carbohydrates
    32g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1152mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Stem cilantro, mince stems, and coarsely chop leaves. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into eight medallions ½-¾" thick. Season both sides of medallions with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Sear the Pork
    2

    Sear the Pork

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add medallions to hot pan and cook until well-browned on both sides, 3-4 minutes per side. Transfer medallions to a plate. Pork will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 3 - Start the Vegetables
    3

    Start the Vegetables

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Reduce heat to medium and add ½ cup coconut milk, 2 Tbsp. water, ginger, and cilantro stems. Bring to a simmer, add bok choy stems, and cover. Cook until carrots are tender and coconut milk is slightly thickened, 4-6 minutes. While vegetables cook, glaze pork.

  • Step 4 - Glaze the Pork
    4

    Glaze the Pork

    Return pan used to sear pork to medium-high heat. Add tamarind, sweet chili sauce, and 1 Tbsp. water to hot pan and stir. Bring to a simmer and return pork medallions and any accumulated juices to pan. Cook, flipping medallions occasionally, until pork is glazed and reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.

  • Step 5 - Finish the Vegetables
    5

    Finish the Vegetables

    When carrots are tender, add bok choy leaves to pan with other vegetables. Stir and cook until leaves are just wilted, 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place vegetables on a plate and place pork medallions next to them. Drizzle pork with any remaining glaze from pan and garnish vegetables with hazelnuts and cilantro leaves.