Another super easy, low-carb meal packed with flavor. While the actual cooking time is less than 10 minutes, you must be cognitive of the fact that the pork has to marinate anywhere from 25 minutes up to two hours. I marinated for the full length of time to ensure all of the spicy goodness really penetrated the pork medallions.
Once again I doubled the amount of carrots and increased the scallions by 50%, which actually could have been at least 6-8 scallions, IMHO. Other than that, we thought the dish was spot on.
Because we made Spicy Pan-Fried Noodles with Asian Slaw a few days ago, we had a 1/2 head of Napa cabbage on hand. Plus both meals incorporated many of the same ingredients, the combo of which which we adored, making it a no-brainer.
Russ enjoyed a glass of Sherry with his meal.
Spicy Pan-Fried Noodles with Tofu
- 1 large or 2 small pork tenderloins (about 1-1/4 lb.)
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 3 Tbs. light brown sugar
- 2 medium cloves garlic, minced
- 1-1/2 Tbs. minced fresh ginger
- 1 Tbs. Asian sesame oil
- 1 Tbs. Asian chile sauce (like Sriracha)
- 1 lb. napa cabbage, thinly sliced (about 6 cups)
- 1 cup grated carrot (about 2 medium carrots)
- 4 scallions (both white and green parts), trimmed and thinly sliced
- 5 Tbs. canola or peanut oil
- Kosher salt
- 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.
- Toss 1/2 cup of this mixture with the pork medallions in a large bowl (or ziploc bag); reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.
- Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade.
- 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 (slice into a piece to check), 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 the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.
Recipe by Tony Rosenfeld from Fine Cooking