Spicy Korean-Style Pork Medallions with Asian Slaw

Adapted from Fine Cooking #78, March ’06

Serves four to six.

1 1/4 lb. pork tenderloin, trimmed of all silverskin, cut on the diagonal into 1/2" medallions

1/3 cup soy sauce
2 Tbs. rice vinegar
2 Tbs. light brown sugar
1 1/2 Tbs. minced fresh ginger
2 tsp. Asian chile sauce (like Sriracha)
1/2 Tbs. Asian sesame oil
2 medium cloves garlic, minced

Mix together. Toss the pork with 1/2 cup of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.

1 pound napa cabbage, thinly sliced (6 cups)
1 cup grated carrot (about 2 medium carrots)
4 scallions, (both white and green parts) trimmed and thinly sliced (save half for garnish)

Toss the cabbage, carrots, half of the scallions with:

2 Tbs. rice vinegar
1 Tbs. canola oil
1 Tbs. light brown sugar
1/2 Tbs. sesame oil
1 tsp. Sriracha
1 tsp. kosher salt

Let sit for 15 minutes, toss again and transfer to a large serving platter.

Heat 2 Tbs. canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add 2 Tbs. canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions.


Notes—Added julienne red pepper and cilantro to the slaw and added additional cilantro as garnish. Several people sprinkled chopped peanuts on top of the finished dish. Some people reported good results with regular green cabbage instead of napa.
Used a cast iron pan and didn’t find that I needed to wipe out the pan between each batch of pork.
 
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