Spicy Korean-Style Pork Medallions on Asian Cole Slaw |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Fine Cooking #78. 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 |
Directions:
1. 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.
2. 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.
3. 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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