Pork Tenderloin Medallions
Asian-inspired tender pork medallions, great to serve with white or fried rice.
45 minutes, 2-4 servings
Asian-inspired tender pork medallions, great to serve with white or fried rice.
45 minutes, 2-4 servings
Ingredients
| 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 |
Preparation
| 1. Slice the pork tenderloin (1 lb) 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: soy sauce (⅓ cup), seasoned rice wine vinegar (2 Tbsp), sesame oil (2 Tbsp), chicken stock (3 Tbsp), garlic (2 cloves), ginger (1 tsp), Thai chilies (2 small) or Serrano pepper, seeded and diced, and brown sugar (1 Tbsp). |
| 4. Add the cutlets to the marinade and ensure they are well-coated on both sides. |
| 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 butter (1 Tbsp) 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. |
| 17. Suggestion: serve with white or fried rice. |
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