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5 from 5 votes

Korean Pork Tenderloin Medallions

A fast and delicious dinner you can have for your family in no time!!!
Prep Time25 minutes
Cook Time15 minutes
Inactive Time25 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Asian
Keyword: Asian Flavor, Dinner, Pork, Pork Tenderloin
Servings: 6 Servings
Calories: 391kcal
Author: Tara Noland

Ingredients

  • I large pork tenderloin or two small
  • 1/3 cup light soy sauce gluten-free if needed
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. brown sugar
  • 2 medium cloves garlic minced
  • 1 1/2 Tbsp. jarred fresh ginger
  • 1/2 Tbsp. sesame oil
  • 2 tsp. Sriracha
  • 1 lb. napa or regular cabbage thinly sliced
  • 2 medium carrots grated
  • 2 green onions chopped
  • 3-4 Tbsp. canola oil
  • Kosher salt to taste

Dressing

  • 1 Tbsp. canola oil
  • 1 tsp. salt
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. brown sugar
  • 1/2 Tbsp. sesame oil
  • 1 tsp. Sriracha

Instructions

  • Clean the pork by trimming it of any excess fat and silver skin. Cut into 1/2 inch medallions on the diagonal.
  • In a small bowl, whisk together the soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. brown sugar, garlic, ginger, 1/2 Tbsp. sesame oil, 2 tsp. Sriracha. Add 1/2 cup of the sauce to the pork medallions in a large bowl.
  • Massage into the meat. Reserve the other half for a sauce. Let the pork stand for 25 min. or in the refrigerator for up to 2 hours.
  • While the pork is marinating, toss the cabbage with the carrot and half the green onions.
  • In a small bowl whisk together 1 Tbsp. canola oil, 1 tsp. salt and 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1/2 Tbsp. sesame oil and 1 tsp. Sriracha.
  • Toss the slaw with the dressing and serve on a large platter or keep in the bowl to serve on individual plates.
  • Heat 2 Tbsp. canola oil in a large nonstick frypan over medium-high heat. When the pan is very hot add the pork after taking it out of the marinade and shaking off excess.
  • Cook the pork in 2 or 3 batches so as not to crowd the frying pan adding more oil as needed. Let the pork cook without moving until very brown about 2-3 min., flip the pork and cook for another 2-3 min. until the pork is cooked through. Check by slicing into a piece.
  • Serve the pork on top of the slaw on a serving platter or individual plates drizzled with the reserved sauce and sprinkled with the reserved green onions.

Nutrition

Serving: 1 | Calories: 391kcal | Carbohydrates: 13g | Protein: 10g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 30g | Cholesterol: 21mg | Sodium: 1546mg | Fiber: 2g | Sugar: 9g