Sesame-Coated Pork Medallions With Thai-Style Citrus Glaze
photo by LucyS-D
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 lb pork tenderloin, trimmed of silverskin and fat, cut into 1/2 inch medallions
- 2 tablespoons canola oil, use in pan to saute the pork (or peanut oil)
-
For the sesame coating
- 1 large egg white
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon ground szechuan peppercorns (or fresh ground black pepper)
- 1⁄2 cup sesame seeds
-
For the citrus glaze
- 1 cup fresh grapefruit juice
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh lemon juice (or more)
- 2 teaspoons minced fresh ginger
- 3 tablespoons light corn syrup (or dark and could even use sugar)
- 1 teaspoon sriracha chili sauce (or other Asian hot chili sauce)
- 2 tablespoons fish sauce (nam pla or nuoc mam)
-
Garnish
- 4 cups shredded iceberg lettuce
- fresh cilantro stem
directions
- In a bowl, combine all the coating ingredients except the sesame seeds. Add the pork, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
- Meanwhile, prepare the citrus glaze. Mix the citrus juices with the ginger in a non-reactive saucepan. Bring to a boil and boil vigorously for ten minutes. Add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should NOT be thick enough to coat the back of a spoon). Taste the sauce--it should have a tangy citrus flavor. Adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
- Place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides. Set aside to dry slightly.
- In a large non-stick skillet , heat the oil over medium-high heat. Put in the pork and cook until toasty brown on one side, about 2 minutes. Turn and cook for two minutes more. Add the citrus sauce and cook for 1 minute more, turning the pork medallions to coat well.
- Divide the lettuce among four plates and top each with 3 or 4 pieces of pork. Spoon some more sauce over the tops and garnish with the cilantro sprigs. Serve with steamed rice and a stir-fried vegetable of your choice.
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Reviews
-
This came out very well and I liked it a lot. I just think it should be less grapefruit juice and more lemon and/or lime. I used sliced pork shoulder for the medallions and was concerned that they might turn out tough. They were nice and tender, so I guess it really doesn't matter which cut you choose for this.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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