Teriyaki-Ginger Pork Medallions with Edamame Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Wheat, Soy

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

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)

  • Info
    3 oz. Edamame
  • 12 oz. Pork Tenderloin Medallions
  • ¼ fl. oz. Toasted Sesame Oil
  • Info
    1 oz. Teriyaki Glaze
  • 2 Green Onions
  • 8 oz. Slaw Mix
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • Info
    2 fl. oz. Creamy Roasted Sesame Dressing
  • 2 tsp. Chopped Ginger
  • 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.

  • Nutrition (per serving)

  • Calories
    546
  • Carbohydrates
    23g
  • Fat
    31g
  • Protein
    44g
  • Sodium
    966mg

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

  • 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.

  • 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.

  1. 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. 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. 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 ¼ tsp. salt, to taste.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!

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