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

Pork Medallions with Asian Flair Recipe

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

Ingredients

  • 1 pork tenderloin (1 pound), halved and thinly sliced
  • 1 tablespoon sesame oil
  • 1/4 cup 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
  • Hot cooked brown rice, optional

Nutritional Facts

3 ounces cooked pork (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 large nonstick skillet, saute pork in oil in batches until tender. Remove and keep warm.
  2. Add the remaining ingredients to the pan; cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Pork Medallions with Asian Flair in Healthy Cooking June/July 2008, p27

Nutritional Facts

3 ounces cooked pork (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 Pork Medallions with Asian Flair

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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