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
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?
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
Large 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
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.
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.
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.
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.
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.
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.
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