Sesame-Coated Pork Medallions With Thai-Style Citrus Glaze

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.

• Ready In: 45 mins
• 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

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.