Wednesday, 17 June 2015

Spicy Korean Pork Medallions with Asian Slaw

 This is a tasty and not too spicy dish. I found the recipe in a "Fine Cooking" magazine and I have been meaning to try it for a long time. I like to make my food ahead of time, so I cooked up the pork and wrapped it in tinfoil and then just prior to serving I quickly warmed them up in the oven. I love all the flavours and the crunch of the slaw! I topped the meat with a little Sriracha mayonnaise that I bought at the grocery store.

Spicy Korean Pork Medallions with Asian Slaw

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 or Canola 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

Sriracha mayo (optional)

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

Place cut pork between two pieces of plastic wrap and pound meat thin (about ¼ inch thick)

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 or Zip-lock bag; 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 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 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.

Slice the pork into 1/2 inch slices.

Place pieces between two pieces of plastic wrap and pound until about 1/4 inch thin.

Place the meat into a Ziploc bag.

Mix up the marinade/sauce. Pay attention to the quantities as you are making two different sauces.

Take 1/2 Cup of the mixture.

Toss this mixture with the pork medallions. Marinate in the fridge for at least 2 hours or on the counter top for 25 minutes.

Toss cabbage with carrot in a large bowl.

Mix dressing for the slaw. Add to the cabbage and the carrots. Set aside in the fridge.

Heat 2 tablespoons of oil in a pan over medium high heat. Remove pork from the marinade, shaking off the excess liquid. Discard marinade. Cook the medallions in batches, trying to not over crowd the skillet until nicely browned on both sides.

Remove cooked medallions to a foil lined baking sheet. 

Place the slaw on a large platter, place medallions on top of the slaw. Pour reserved soy-ginger sauce over the meat. If you want drizzle with the Sriracha mayo

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