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Asian Pork Medallions Recipe
Asian Pork Medallions Recipe photo by Taste of Home

Asian Pork Medallions Recipe

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5 4
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“When I became serious about losing weight and getting healthy, my kids missed the Chinese delivery that I used to order so frequently. I combined a few recipes to come up with this tasty winner.” Dianne James - Edmond, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup dry sherry or reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon hoisin sauce
  • 1 garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sesame oil
  • 1 pork tenderloin (1 pound), cut into 1/2-in. slices
  • Hot cooked brown rice, optional

Nutritional Facts

1/2 cup (calculated without rice) equals 202 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Directions

  1. In a small bowl, mix the first six ingredients until blended.
  2. In a large skillet, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan.
  3. Add sauce to same pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return pork to skillet; heat through, turning to coat. If desired, serve with rice. Yield: 4 servings.
Originally published as Asian Pork Medallions in Healthy Cooking June/July 2008, p27

Nutritional Facts

1/2 cup (calculated without rice) equals 202 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Asian Pork Medallions

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 27, 2011

"Love love love this recipe!! I tweaked a few things -- like using cornstarch to thicken instead of simmering (it only made the sauce saltier and I use low-sodium soy sauce!) and using more red pepper (I like the spicy!). Making it for extended family tonight and I really think it will go over well! :)"

MY REVIEW
Reviewed Nov. 12, 2010

"I have very few recipes that ever get rated as excellent in my home, but this one got rave reviews."

MY REVIEW
Reviewed Nov. 29, 2009

"So easy and very yummy, this one is a keeper! My husband and kids loved it too! Thanks for sharing."

MY REVIEW
Reviewed Nov. 18, 2009

"Really easy to make and very tasty."

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