Sesame-Coated Pork Medallions With Thai-Style Citrus Glaze

READY IN: 45mins
Recipe by diner524

Another recipe for ZWT, untried by me, found in The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly; Aidells and Kelly say they got the recipe from chef John Alamilla.

Top Review by threeovens

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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