- 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
- In a small bowl, mix the first six ingredients until blended.
- In a large skillet, heat oil over medium-high heat. In batches, add pork and cook on both sides until browned. Remove from pan.
- Add sauce to same skillet. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Asian Pork Medallions
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"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! :)"
"I have very few recipes that ever get rated as excellent in my home, but this one got rave reviews."
"So easy and very yummy, this one is a keeper! My husband and kids loved it too! Thanks for sharing."
"Really easy to make and very tasty."