Express
Premium
Honey Garlic Pork Medallions
with carrot umami rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- ¾ cup Jasmine Rice
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4 fl. oz. Garlic Sesame Sauce
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4 oz. Edamame
- 4 oz. Diced Carrots
- 1 fl. oz. Honey
- 2 Green Onions
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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1 tsp. Umami Seasoning
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½ tsp. Multicolor Sesame Seeds
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) oqlRYe3k
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Calories760
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Carbohydrates94g
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Net Carbs87g
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Fat19g
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Protein50g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Small Pot
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 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 filets mignon or 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 Cook the Rice
Bring a small pot with rice, carrots, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add edamame and umami seasoning. Stir to combine, cover, and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat pork medallions dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) 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. -
3 Cook the Pork
Place a large non-stick pan over medium heat and add 1 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.
Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. -
4 Make Sauce and Finish Dish
Stir 1 Tbsp. water, garlic sesame sauce, white portions of green onions, and honey into hot pan until combined. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 1-2 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping rice with pork and sauce and garnishing with sesame seeds and green portions of green onions. Bon appétit!
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