Spicy Korean-Style Pork Medallions on Asian Cole Slaw

Name: Spicy Korean-Style Pork Medallions on Asian Cole Slaw
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1/3 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons light brown sugar; 2 medium garlic cloves, minced; 1 1/2 tablespoons minced fresh ginger; 1/2 tablespoon sesame oil; 2 teaspoons Asian chili sauce (like Sriracha); 1 1/4 lbs pork tenderloin, trimmed of all silverskin, cut on the diagonal into 1/2 medallions; 1 lb napa cabbage, thinly sliced (6 C); 1 cup grated carrot (about 2 medium carrots); 1 red bell pepper, cut in fine julienne; 4 scallions (both white and green parts); 1 tablespoon canola oil; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon light brown sugar; 1/2 tablespoon sesame oil; 1 teaspoon Asian chili sauce (like Sriracha); chopped roasted peanuts; chopped cilantro

Submitted by evelynathens

"From Fine Cooking #78."

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Ready In:: 30mins
Ingredients:: 20
Serves:: 4-6

ingredients

For pork
¹⁄₃ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 medium garlic cloves, minced
1 ¹⁄₂ tablespoons minced fresh ginger
¹⁄₂ tablespoon sesame oil
2 teaspoons Asian chili sauce (like Sriracha)
1 ¹⁄₄ lbs pork tenderloin, trimmed of all silverskin, cut on the diagonal into 1/2 medallions
For slaw
1 lb napa cabbage, thinly sliced (6 C)
1 cup grated carrot (about 2 medium carrots)
1 red bell pepper, cut in fine julienne
4 scallions (both white and green parts)
For slaw dressing
1 tablespoon canola oil
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon light brown sugar
¹⁄₂ tablespoon sesame oil
1 teaspoon Asian chili sauce (like Sriracha)
Garnish
chopped roasted peanuts
chopped cilantro

directions

To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
Heat 2 T canola oil in a heavy 12” skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and 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, 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 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

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Reviews

This marinade is amazing!! I have made this several times and have learned that no one is allowed in the kitchen while i'm cooking it because they'll eat it faster than I can cook it if I don't! My brother calls it meat candy! The only thing I do different is, using a very sharp knife I slice the tenderloin into very thin slices, so that it can be eaten with chopsticks. Then put it in a big ziplock bag, push the air out, massage the marinade into the meat and set it in the refrigerator for at least 24 hours. Then I drain it off and cook it in batches in the skillet on medium high heat using coconut oil. Only takes a minute or two on each side. My favorite part is, after a couple batches, you develop a lovely layer of caramelized sugars in the skillet and will give you the most delicious brown crust on the meat. I don't worry with the slaw, I serve it with homemade fried rice. This is one of my very favorite meals.

bloodorchid1
Absolutely delicious! I had to use finely shredded green cabbage because the napa at the store was wilted, but it didn't matter. I added some sliced pea pods, and served with fried rice and Sriracha. Will definitely make again!

kitchenslave03