Pork Medallions with Asian Slaw

prep 30 minutes, cook 30 minutes
× 4
The marinade for this dish is tangy, sweet, and slightl spicy in all the most delightful ways. Plus, using the tenderloin ensures that the meat is soft and succulent.

1

  • 1½ lb
    pork tenderloin
Trim the pork of any silverskin and excess fat. Cut along the diagonal into ½" medallions. Set aside in a bowl.

2

  • ⅓ cup
    tamari sauce
  • 2 tbsp
    rice vinegar
  • 2 tbsp
    sugar, brown, light
  • 1½ tbsp
    ginger, fresh (puréed)
  • ½ tbsp
    sesame oil
  • 2 tsp
    chili sauce (e.g., Sriacha)
  • 2 tsp
    garlic (minced)
Whisk together the tamari, rice vinegar, brown sugar, ginger, sesame oil, chili sauce, and garlic. Pour ½ cup of the mixture in with the pork and ensure all the pork is covered. Cover and set aside for 30 minutes.

3

  • 1 lb
    cabbage, napa (thinly sliced)
  • 1 cup
    carrot (grated)
  • 4
    scallions (thinly sliced, green & white portions)
  • 2 tbsp
    rice vinegar
  • 1 tbsp
    safflower oil
  • 1 tbsp
    sugar, brown, light
  • ½ tbsp
    sesame oil
  • 1 tsp
    chili sauce (e.g., Sriacha)
  • 1 tsp
    salt
In a large bowl, toss the cabbage, carrots, and scallions. Add the rice vinegar, safflower oil, brown sugar, sesame oil, chili sauce, and salt. Toss, set aside for 15 minutes, and toss again. Transfer to a serving dish.

4

  • 4 tbsp
    safflower oil
Heat the oil in a wide skillet until simmering hot. Remove the pork from the marinade, shaking off any excess, and place in a single layer in the skillet. Discard the excess marinade. Cook without touching them until well browned, flip, and cook until they reach 160°F. Lay out the pork over the slaw in the serving dish. Repeat as necessary until all the medallions are cooked.

https://www.finecooking.com/recipe/spicy-korean-style-pork-medallions-with-asian-slaw
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