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Asian Pork Medallions
Great to serve with white or fried rice.
45 minutes,   2-4 servings
recipe image
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.  ©
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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Asian Pork Medallions. Recipe on first page, not a blog.