- 1 large Pork Tenderloins, About 1 1/4lb
- ⅓ cup Soy Sauce
- ¼ cup rice vinegar
- 3 tbps light brown sugar
- 2 cloves garlic, minced
- 1 ½ tbps fresh ginger, minced
- 1 tbps sesame oil
- 1 tbps Asian chile sauce, (the one with the rooster on it for example)
- 1 lb Napa cabbage, very thinly sliced (red cabbage basically)
- 1 cup carrots, grated (2 carrots roughly)
- 4 scallions (green onions), trimmed and thinly sliced (both green and white parts)
- 5 tbps canola or peanut oil
If you get your oil hot enough and sear the pork just right it has an amazing flavour. Be careful not to overcook because the meat should be tender.
I make a standard basmati rice to go with this. 1 cup rice, 1 3/4 cup water, 3-4 cardamon pods, 1 tbps butter and either a stick of cinnamon or dried lemongrass. Bring to boil, turn to simmer, cover and cook for 15 minutes. Fluff after with a fork.
1. Cut the port on the diagonal into 1/2 inch thick medallions
2. In a small measuring cup, whisk the soy sauce, 2 tbps of the rice vinegar, 2 tbps of the brown sugar, the garlic, ginger, 1/2 tbps 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; reserve the remaining mixture to use as a sauce later. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
3. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tbps of the canola oil1 tap salt and the remaining 2 tbps rice vinegar, 1 tbps brown sugar, 1/2 tbps sesame oil and 1 tsp chile sauce. Let sit for 15 minutes, toss again and transfer to a large serving platter.
4. Heat 2 tbps of the canola oil in a heavy based 12-inch skillet over medium-high heat. Remove the pork from the marinate, shaking off the excess and transfer it to a clean plate. Discard the marinate. Add half of the pork medallions to the skillet, spacing them evenly. Cook them until well browned on one side, about 2 minutes. Flip and cook until the pork is just cooked through, about another 2 minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels. Return the pan to medium-high heat. Add the remaining 2 tbps 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.