Asian Pork Medallions Recipe

5 8 10
Asian Pork Medallions Recipe
Asian Pork Medallions Recipe photo by Taste of Home
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Asian Pork Medallions Recipe

Read Reviews
5 8 10
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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
  • Sliced green onions, optional

Directions

In a small bowl, mix the first six ingredients until blended.
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.
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

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.

  • 1/4 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
  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

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Reviews forAsian Pork Medallions

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RLSM User ID: 5781736 269375
Reviewed Jul. 12, 2017

"Great flavor! Even using low sodium soy, this was still too salty...will likely dilute next time to try and cut back on salt taste."

MY REVIEW
shannondobos User ID: 5115022 257087
Reviewed Nov. 21, 2016

"This got rave reviews at my table as well. Super fast, easy, and economical. This would be great alongside some stir-fried vegetables as well!"

MY REVIEW
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."

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

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

MY REVIEW
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! :)"

MY REVIEW
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."

MY REVIEW
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."

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

"Really easy to make and very tasty."

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