Korean-Style Pork Medallions with Asian Slaw

Page 52

Cuisine: Asian | Course Type: Main Courses

(1 review)

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This was a delicious departure from my usual week-night menu of pasta or fish. It is a great way to use pork tenderloin, very flavorful with quite a bit of heat, but my family (not great lovers of hot and spicy) devoured every bit of this. The Asian slaw (just a Napa cabbage, grated carrot and some scallions) is what really carries the heat and it can be moderated to your taste by cutting the amount of sriracha in the slaw's dressing.

The dish comes together fairly quickly although it does require about 30 minutes for the meat to marinate. This is an easy do-ahead meal as the slaw and dressing can be done a few hours beforehand and dressed as the meat is sauteed.

Beer or ale goes really well with this dish.

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