Express
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Garlic Maple Sesame Pork Medallions
with bok choy and rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 8 oz. Cooked White Rice
- 5 oz. Sliced Bok Choy
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2 fl. oz. Garlic Sesame Sauce
- 1 fl. oz. Pure Maple Syrup
- 4 tsp. Mirepoix Broth Concentrate
- 2 Green Onions
- ½ oz. Fried Rice Noodles
- ¾ tsp. Minced Ginger
- ½ tsp. Garlic and Parsley Seasoning
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) d3VYMZOD
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Calories530
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Carbohydrates53g
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Net Carbs51g
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Fat14g
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Protein41g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Bok Choy and Prepare Green Onions
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bok choy to hot pan and stir often until tender, 5-7 minutes.While bok choy cooks, trim and thinly slice green onions, keeping white and green portions separate. -
2 Add the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, half the green portions of green onions (reserve remaining for garnish), mirepoix base, 1 Tbsp. water, and a pinch of salt to hot pan with bok choy.Stir occasionally until heated through and combined, 1-2 minutes.Remove from burner. Cover with foil to keep warm and set aside. -
3 Start the Pork
Pat pork dry and season all over with garlic and parsley seasoning and 1/4 tsp. salt.
If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork to hot pan and sear on one side until browned, 3-5 minutes.Flip pork. -
4 Add Sauce, Finish Pork, and Finish Dish
Add maple syrup, ginger, white portions of green onions, and garlic sesame sauce to hot pan with pork. Bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes.Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork with sauce from pan and garnishing with remaining green portions of green onions and fried rice noodles. Bon appétit!
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