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

Asian Pork Medallions Recipe

Read Reviews
5 6 8
Publisher Photo
“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


  • 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
  • Sliced green onions, optional

Nutritional Facts

1/2 cup (calculated without rice): 202 calories, 7g fat (2g saturated fat), 63mg cholesterol, 566mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.


  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, cook pork 3-4 minutes on each side or until tender; remove from pan.
  3. In same skillet, bring sauce mixture 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 and top with green onions. Yield: 4 servings.
Originally published as Asian Pork Medallions in Healthy Cooking June/July 2008, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Asian Pork Medallions

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
brkornhaus User ID: 118422 249129
Reviewed Jun. 6, 2016

"I love trying new recipes. My finicky husband usually gives them mediocre ratings. But this one got two thumbs up and is a keeper. We loved it served over rice. Will make extra sauce next time, for drizzling, as recommended by a previous poster."

justmbeth User ID: 1196484 248899
Reviewed May. 31, 2016

"Delicious. Doubled the sauce so we could have extra to drizzle on rice."

mkragan User ID: 4150300 104480
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! :)"

debnbrian User ID: 536671 158500
Reviewed Nov. 12, 2010

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

mlbura User ID: 1974820 100542
Reviewed Nov. 29, 2009

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

mjlouk User ID: 1712085 173247
Reviewed Nov. 18, 2009

"Really easy to make and very tasty."

Loading Image