Express
Teriyaki-Ginger Pork Medallions with Edamame Slaw
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Sweet teriyaki, and that pungent dream of sodas and sushi, ginger, are a match made in heaven here. And is there any meat better made to carry this dream team than succulent, tender pork? We'll answer our own question here: No.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Slaw Mix
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3 oz. Edamame
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2 fl. oz. Creamy Roasted Sesame Dressing
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1 oz. Teriyaki Glaze
- 2 Green Onions
- 2 tsp. Minced Ginger
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¼ fl. oz. Toasted Sesame Oil
- 1 tsp. Asian Garlic and Ginger Seasoning
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) 8O701z3D
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Calories550
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Carbohydrates23g
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Net Carbs18g
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Fat31g
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Protein44g
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Sodium970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
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
Customize It Instructions
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If using mahi-mahi, follow same instructions as pork in Steps 1 and 2, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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If using chicken breasts, follow same instructions as pork in Steps 1 and 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare Ingredients and Make Sauce
Trim and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate.
In a mixing bowl, combine ginger, teriyaki glaze, white portions of green onions, 2 Tbsp. water, sesame oil (to taste), and red pepper flakes (to taste). Sauce will have a thin consistency. Set aside.Pat pork medallions dry, and season both sides with seasoning blend. -
2 Cook the Pork Medallions
Place a medium non-stick pan over 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. Transfer medallions to a plate and tent with foil. Wipe pan clean and reserve. -
3 Make the Slaw
Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil. Add edamame to hot pan and stir occasionally until warmed through, 2-3 minutes.
Remove from burner. Transfer edamame to another mixing bowl and combine with slaw mix, dressing, green portions of green onions, a pinch of pepper, and 1/4 tsp. salt, to taste. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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