My Recipe Box

Spicy Korean-Style Pork Medallions with Asian Slaw

RATE IT

Serves 4-6

  • 1 large or 2 small pork tenderloins (about 1-1/4 lb.)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 Tbs. light brown sugar
  • 2 medium cloves garlic, minced
  • 1-1/2 Tbs. minced fresh ginger
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. Asian chile sauce (like Sriracha)
  • 1 lb. napa cabbage, thinly sliced (about 6 cups)
  • 1 cup grated carrot (about 2 medium carrots)
  • 4 scallions (both white and green parts), trimmed and thinly sliced
  • 5 Tbs. canola or peanut oil
  • Kosher salt

Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions.

In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over mediumhigh heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

Drink Suggestions

The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 290; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2; Protein (g): 21; Monounsaturated Fat (g): 9; Carbohydrates (g): 12; Polyunsaturated Fat (g): 4.5; Sodium (mg): 1180; Cholesterol (mg): 55; Fiber (g): 2;

Photo: Scott Phillips

Excellent, fail-proof recipe. I have made this "as-is" and with adjustments and it comes out delicious every time. This works well with chicken thighs and breast as well as the pork.

Really delicious recipe, fit for company. That being said, it was very labour intensive. By the time it was ready to eat, I was about ready to go to bed. Totally worth it though, just allow a lot of time for prep.

This was fast , easy and delicious . I will make this again, the pork tenderloin was tender and moist. Everyone loved it!

This is fabulous!! Always looking for something new to do with pork tenderloin. Easy and fast. The slaw is refreshing and balances well with the kick the pork marinade and sauce. Two of us had all we could do, NOT to eat the entire 4 portions. LOVE IT!

Very good and easy to prepare. I did add cilantro, red peppers and chopped peanuts to the slaw and it was a hit.

Fabulous recipe. Nearly impossible to ruin and easy to make. Easy to prepare - but not a 30 minute meal. I always need a good 75 minutes from start to finish with all the grating, chopping and slicing. I don't recommend serving the remaining soy sauce mixture as a sauce - it's far too strong and salty. The meat is usually sufficiently juicy to serve without additional sauce. For the cabbage salad, I recommend using 1 teaspoon of a hot (not sweet) chile sauce and another 2 teaspoons of a sweet red chile sauce. Brown sugar should be increased from 1 tbs to 2 tbns. Oil should be increased to 2 tablespoons and I prefer peanut to canola oil.

Yummy! I used some of the suggestions from the other reviewers and added cilantro and red peppers. One piece of advice. Don't dress the salad too early as it gets soggy very quickly.

This recipe is out of this world! It's so simple, easy, and tastes even better when packed for lunch the next day. I would double the marinade, however.

This was a great hit with company. I grilled the pork on my gas grill rather than fry it and it came out great. Will make this again this weekend.

I couldn't stop eating this! Such a great summer dish.

Very good -- tricky to cook the medallions though without the pan drippings burning. Perhaps a non-stick skillet at a slightly lower heat? Yummy.

yum and yum. not quite fast enough for a quick weeknight dinner but delicious all the same. the slaw is number one.

We love this, and I make it often. It's really delicious as is, but I usually add julienned red pepper, julienned green mango and some chopped cilantro to the slaw mix. Yum.

I have served this many, many times. Each time I am asked for the recipe. It is extremely simple, and can be prepared in advance. Be prepared for the amount of heat in this dish. The slaw is a nice contrast and helps to cool the spices. Looks great on the plate and pairs well with a spicy wine.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More