Spicy Korean Style Pork Medallions with Asian Slaw is a delicious and flavorful dish that combines tender pork medallions with a tangy and crunchy slaw. The pork is marinated in a mixture of soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, and chile sauce, which infuses it with bold and spicy flavors. The medallions are then seared to perfection, creating a caramelized crust while keeping the meat juicy and tender. The Asian slaw, made with napa cabbage, carrots, scallions, and a zesty dressing, provides a refreshing and crisp contrast to the spicy pork. This dish is a perfect balance of heat, sweetness, and tanginess, offering a delightful and satisfying meal option with vibrant Korean-inspired flavors.
SERVES: 4 t o 6
INGREDIENTS:
- 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
- 1/2 tsp. kosher salt
INSTRUCTIONS:
- 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 rice vinegar, 2 Tbs. of brown sugar, garlic, ginger, 1/2 Tbs. of sesame oil, and 2 tsp. of 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 carrot with half of the scallions, 1 Tbs. of canola oil, 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 canola oil in a 12-inch heavy-based skillet over medium-high 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 or turning the medallions 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.
NUTRITIONAL INFORMATION:
PER SERVING
- 290 CALORIES | 21G PROTEIN | 12G CARB | 17G TOTALFAT | 2G SAT FAT,
9G MONOFAT | 4.5G POLY FAT | 55MG CHOL | 1,180MG SODIUM | 2G FIBER
NOTE:
- Medallions (thin rounds) cook quickly, so they’re best sautéed on the stovetop, which allows you to control the heat and avoid overcooking the lean, tender meat.
