Great to serve with white or fried rice.
45 minutes, 2-4 servings
| 1 lb | Pork tenderloin |
| ⅓ cup | Soy sauce |
| 2 Tbsp | Seasoned rice wine vinegar |
| 2 Tbsp | Sesame oil |
| 3 Tbsp | Chicken stock |
| 2 cloves | Garlic, sliced |
| 1 tsp | Ginger, minced |
| 2 small | Thai chilies, sliced or 1 large Serrano pepper, seeded and diced small |
| 1 Tbsp | Brown sugar |
| 1 Tbsp | Butter |
| 1. Slice the 1 lb pork tenderloin into ½ inch slices cut on the diagonal. |
| 2. Pound the slices flat into cutlets 1/4 inch thick. |
| 3. In a glass bowl, mix together the marinade ingredients: 1/3 cup Tbsp soy sauce, 2 Tbsp rice wine vinegar, 2 Tbsp sesame oil, 3 Tbsp chicken stock, 2 cloves of garlic (minced), 1 tsp ginger (minced), 2 small Thai chilies (or 1 large Serrano pepper, seeded and diced), and 1 Tbsp brown sugar. |
| 4. Add the cutlets to the marinade and ensure they are well-coated. |
| 5. Let the cutlets marinate in the refrigerator for 25 minutes. |
| 6. After marinating, remove the pork cutlets and set them aside. |
| 7. Strain the remaining marinade into a saucepan. © FirstPageRecipes.com |
| 8. Slowly bring the marinade mixture up to a boil. |
| 9. Reduce the heat and let the marinade simmer until it slightly thickens. |
| 10. Heat a large pan over medium heat. |
| 11. Melt a tablespoon of butter in the pan. |
| 12. Add the marinated cutlets to the pan. You should hear a sizzling sound. |
| 13. Lightly glaze the medallions with the thickened marinade. |
| 14. Cook the medallions until they are nicely browned. |
| 15. Flip the medallions over and glaze the second side. |
| 16. Continue cooking the flipped medallions until nicely browned on the second side. |
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