Spicy Korean-Style Pork Medallions on Asian Cole Slaw

READY IN: 30mins
Recipe by evelynathens

From Fine Cooking #78.

Top Review by bloodorchid1

This marinade is amazing!! I have made this several times and have learned that no one is allowed in the kitchen while i'm cooking it because they'll eat it faster than I can cook it if I don't! My brother calls it meat candy! The only thing I do different is, using a very sharp knife I slice the tenderloin into very thin slices, so that it can be eaten with chopsticks. Then put it in a big ziplock bag, push the air out, massage the marinade into the meat and set it in the refrigerator for at least 24 hours. Then I drain it off and cook it in batches in the skillet on medium high heat using coconut oil. Only takes a minute or two on each side. My favorite part is, after a couple batches, you develop a lovely layer of caramelized sugars in the skillet and will give you the most delicious brown crust on the meat. I don't worry with the slaw, I serve it with homemade fried rice. This is one of my very favorite meals.

Ingredients Nutrition


  1. To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
  2. For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
  3. Heat 2 T canola oil in a heavy 12” skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and 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, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe 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 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

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