This was last night’s supper; so good, so fast, so easy and everyone ate it (even the cabbage, which is a miracle around here). I really can’t ask for anything more. Plus it felt like good take out from a Korean or Vietnamese place, which my family usually won’t be talked into, so it was a treat for me. The recipe was found in Fine Cooking’s Make it Tonight cookbook, which I borrowed from the library and sadly had to return yesterday. I have yet to try a Fine Cooking recipe that isn’t both complexly delicious and a crowd pleaser. I plan on putting this one into the regular rotation of easy weeknight suppers, and you should consider the same!
1 large pork tenderloin (about 1 1/4 lbs)
1/3 cup soy sauce
1/4 cup rice vinegar
3 Tbsp brown sugar
2 medium cloves garlic, minced
1 1/2 Tbsp minced fresh ginger
1 Tbsp sesame oil
1 Tbsp Sriracha
1 lb Napa cabbage, thinly sliced
1 cup grated carrot
4 green onions, thinly sliced (white and light green parts only)
4 Tbsp canola oil
1/2 tsp coarse (Kosher) salt
Hot, steamed jasmine rice for serving
1. Slice the pork into 1/2″ thick medallions and place in a medium bowl.
2. In a small bowl, whisk together soy sauce, 2 Tbsp rice vinegar, 2 Tbsp brown sugar, garlic, ginger, 1/2 Tbsp sesame oil, and 2 tsp Sriracha (I cut this by about 1/2 tsp to avoid over spicing my kids and it was perfect, so if you like things really spicy, you may want to consider increasing the Sriracha). Add half a cup of this mixture to the pork medallions, stir well and set aside at room temperature for 1/2 hour or in the fridge for 2 hours.
3. Meanwhile, stir together 1 Tbsp canola oil, salt and remaining rice vinegar, brown sugar, sesame oil and Sriracha. Toss with cabbage, carrots, and green onions. Let sit for at least 15 minutes before serving, tossing once more before dishing up.
4. Remove pork medallions from marinade, shaking off excess and discarding the marinade. Heat 1 1/2 Tbsp canola oil over medium high heat until it shimmers. Arrange half the pork medallions in a single layer in pan and cook for 2 minutes a side (at which point the pork should be cooked through, but cut through a big one to make sure). Heat remaining oil and repeat with remaining medallions (I had a big pan and was able to do it all in one batch).
5. To serve place 1/2 cup or so of rice in the bottom of a big bowl, layer a cup or so of slaw and top with pork medallions. Drizzle reserved sauce overtop. Makes 4-6 rice bowls, depending on how hungry you are.
This worked out to be about $2/serving, but if you have to go buy all of the ingredients it will feel like more; I had most of this in my house!