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
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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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