This is exotic and delicious recipe. When I want to make something with an Asian flavour it’s my very favorite. However, I feel the dressing for the Asian Coleslaw has too much salt. I suggest you salt to taste, but salt lightly. There’s a lot happening in the meat marinade so you don’t really need all that salt.
If you are faint at heart when it comes to spicy food reduce the amount of Asian chili Sauce. This dish is just too good not to make.
Serves 4-6
1 large tenderloin about 1 1/2 pounds.
1/3 cup soy sauce
1/4 cup rice vinegar
3 tbsp. light brown sugar
2 medium cloves garlic, minced
1 1/2 tbsp. peeled and minced fresh ginger
1 tbsp. Asian chile sauce
1 pound thinly sliced cabbage (about 6 cups)
1 generous cup grated carrots
4-6 scallions (both white and green parts) thinly sliced
5 tbsp. canola or peanut oil Kosher salt.
Trim the pork of any silver-skin and excess far, and cut on the diagonal into 1/2 inch thick medallions.
In a small bowl whisk together the soy sauce, 2 tbsp of the vinegar, 2 tbsp. of the brown sugar, the garlic, ginger, 1/2 tbsp. sesame oil, and 2 tsp 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. Let the pork sit at room temperature or 25 minutes or refrigerate for up to 2 hours.
Meanwhile, in another large bowl, toss the cabbage and carrots with half of the scallions, l tbsp canola oil, salt to taste, and the remaining 2 tbsp vinegar. 1 tbsp brown sugar, 1/2 tsp tablespoon sesame oil and 1 tsp chile sauce. Let sit for 15 minutes, toss and again, and transfer to a large serving platter.
Heat 2 tbsp canola oil in a heavy 12 inch 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 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 3 tbsp 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 of the medallions. Serve immediately sprinkled with the remaining scallions.
Chef Notes: I wiped the pan again after cooking the medallions and quickly sauteed the green onions in a small amount of oil. This sweets the onions and intensified their colour
| SPICY KOREAN PORK TENDERLOIN WITH ASIAN COLESLAW REDUCE THE SALT!!! A CHANGE IN THE RECIPE | Print |
- 1 large tenderloin about 1½ pounds.
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 3 tbsp. light brown sugar
- 2 medium cloves garlic, minced
- 1½ tbsp. peeled and minced fresh ginger
- 1 tbsp. Asian chile sauce
- 1 pound thinly sliced cabbage (about 6 cups)
- 1 generous cup grated carrots
- 4-6 scallions (both white and green parts) thinly sliced
- 5 tbsp. canola or peanut oil Kosher salt.
- Trim the pork of any silver-skin and excess far, and cut on the diagonal into ½ inch thick medallions.
- In a small bowl whisk together the soy sauce, 2 tbsp of the vinegar, 2 tbsp. of the brown sugar, the garlic, ginger, ½ tbsp. sesame oil, and 2 tsp chile sauce.
- Toss ½ cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce.
- Let the pork sit at room temperature or 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the cabbage and carrots with half of the scallions, l tbsp canola oil, salt to taste, and the remaining 2 tbsp vinegar. 1 tbsp brown sugar, ½ tsp tablespoon sesame oil and 1 tsp chile sauce. Let sit for 15 minutes, toss and again, and transfer to a large serving platter.
- Heat 2 tbsp canola oil in a heavy 12 inch 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 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 3 tbsp 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 of the medallions. Serve immediately sprinkled with the remaining scallions.
