This is borrowed from Fine Cooking’s, ‘Make It Tonight’, and is another recipe that Kyla pointed out to me…definitely quick enough for a week night – enjoy!
Korean-Style Pork Medallions
1 1/2 lbs. pork tenderloin, trimmed and cut into 1/2-inch rounds
2 T. EACH rice vinegar AND brown sugar
1/3 c. soy sauce
2 cloves of garlic, minced
1 1/2 t. minced fresh ginger
1 1/2 t. sesame oil
2 t. Asian chili sauce
Whisk together the 7 marinade ingredients – vinegar through chili sauce – in a small bowl, then pour 1/2 c. of this dressing over the pork in a large glass bowl – save the rest to use as a sauce. Mix well and allow the pork to marinate at room temperature for a half hour – if it’s going to be for a longer amount of time, cover it and put it into the fridge. While you’re waiting, get the slaw ready, (if you’re using it…I also think this pork would make great lettuce wraps or sandwiches).
When you’re ready to cook, heat up a bit of canola oil in a large skillet over medium-high heat, remove the pork from the marinade, shaking off the excess (discard the marinade) and then add the pork to the hot skillet one layer at a time – I had to do 2 pans. Cook them without touching or turning them for 2 minutes until well browned, then flip and cook until they’re just done, about 2 minutes more. You may need to wipe out your skillet in between batches, but set the cooked pork on top of the slaw or onto a clean plate as you go.
1 lb. Napa cabbage, thinly sliced ~ 6 c. AND 1 c. grated carrots
2 scallions or green onions, chopped + extra for garnish, if you’d like
5 T. canola oil AND 1 1/2 t. sesame oil
2 T. rice vinegar AND 1 T. brown sugar AND 1 t. Asian chili sauce AND 1/2 t. kosher sal
In a large bowl, toss together everything for the slaw – you can do the dressing separately if you’d like, but you still need to toss just as much. Allow it to sit for 15 minutes or so, toss it again, and then lay it on a large platter to present the pork with.
- Category: Pork, Cabbage, Korean