Spicy Korean-Style Pork Medallions on Asian Cole Slaw

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 tablespoon(s) rice vinegar

2 tablespoon(s) light brown sugar

1/3 cup(s) soy sauce

2 medium garlic cloves minced

1 1/2 tablespoon(s) fresh ginger minced

1/2 tablespoon(s) sesame oil

2 teaspoon(s) asian chili sauce (like sriracha)

1 1/4 pound(s) pokr tenderloins trimmed, cut on the diagonal into 1/2 medallions

1 pound(s) napa cabbage (6cups) thinly sliced

1 cup(s) carrots (about 2 medium carrots) grated

1 red pepper, cut in fine julienne

4 scallions (both white and green parts chopped

1 tablespoon(s) canola oil

1 teaspoon(s) salt

2 tablespoon(s) rice vinegar

1 tablespoon(s) light brown sugar

1/2 tablespoon(s) sesame oil

1 teaspoon(s) asian chili sauce (like sriracha)

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 cup 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 th sliced scallions.

By RecipeOfHealth.com