Spicy Korean-Style Pork Medallions with Asian Slaw

Spicy Korean-Style Pork Medallions with Asian Slaw
Photo by Scott Phillips


  • 1/3 cup soy sauce
  • 1-½ Tbs. minced fresh ginger
  • 3 Tbs. light brown sugar
  • 1 large or 2 small pork tenderloins (about 1-¼ lb.)
  • 5 Tbs. canola or peanut oil
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. Asian chile sauce (like Sriracha)
  • + 6 more ingredients
    • ¼ cup rice vinegar
    • Kosher salt
    • 1 lb. napa cabbage, thinly sliced (about 6 cups)
    • 1 cup grated carrot (about 2 medium carrots)
    • 2 medium cloves garlic, minced
    • 4 scallions (both white and green parts), trimmed and thinly sliced

Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions. In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. To...

View full recipe at Fine Cooking


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