Spicy Korean-Style Pork Medallions with Asian Slaw

This recipe is a perfect summertime salad.  It is light and delicious.  The napa cabbage isn't overpowering in its flavor, and is perfect with the soy-ginger sauce.  Sriracha sauce is an Asian chili sauce that you can find in the Asian section of most grocery stores.  You can adjust the spiciness of the dish by simply adding more or less sriracha sauce.  Please pay attention to the instructions, as most of the ingredients are divided, part going to the sauce, and part to be tossed with the cabbage.  


Spicy Korean-Style Pork Medallions with Asian Slaw


1 or 2 small pork tenderloins (about 1 pound)
1/3 cup soy sauce
1/4 cup rice vinegar, divided
3 Tablespoons light brown sugar, divided
2 medium cloves garlic, minced
1 1/2 Tablespoons minced fresh ginger
1 Tablespoon sesame oil, divided
1 Tablespoon Sriracha sauce (or to taste), divided
1 pound Napa cabbage, sliced thinly (about 6 cups)
2 carrots, grated
2 green onions, thinly sliced, divided
3 Tablespoons canola oil, divided
1 teaspoon salt


Cut the pork into 1/2 inch thick slices (medallions), and place in a medium size bowl.  Set aside.  


In a small measuring cup, whisk together the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoons of the Sriracha sauce.  Pour 1/2 cup of this mixture into the bowl containing the pork medallions.  Toss pork to coat.  Reserve the remaining mixture to use as a sauce.  Let the pork marinate at room temperature for 25 minutes, or in the refrigerator for 2 hours.


In another large bowl, toss the cabbage and carrots with half of the green onions, 1 tablespoon of canola oil, 1 teaspoon of salt, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon Sriracha sauce.  Let sit for 15 minutes, then toss again.


Heat 2 tablespoons canola oil in a large skillet over medium-high heat.  Remove the pork from the marinade and cook in the hot oil for about 4 to 5 minutes, flipping the medallions over after about 2 minutes.  The medallions are thin and will cook quickly, so take care not to overcook.  


Add the cooked pork medallions to the  cabbage mixture and toss.  Pour the reserved soy-ginger sauce over the slaw and toss again.  Serve immediately with the remaining green onions.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy