Spicy Korean Style Pork Medallions On Asian Cole Slaw

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From fine cooking #78.

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Steps

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To make slaw: toss the cabbage , carrots , red bell pepper and half of the scallions with the dressing.

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Let sit for 15 minutes , toss again and transfer to a large serving platter.

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For pork: mix together marinade ingredients.

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Toss the pork with 1 / 2 c of the sauce.

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Reserve the rest.

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Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.

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Heat 2 t canola oil in a heavy 12 skillet over a med-high flame until shimmering hot.

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Remove the pork from the marinade , shaking off the excess , and transfer the pork to a clean plate.

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Discard the marinade and add half of the pork medallions to the skillet , spacing them evenly.

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Cook them without touching until well browned , about 2 minutes.

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Flip and cook until the pork is just cooked through , about 2 more minutes.

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Set the pork on top of the slaw.

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Pour out the oil and wipe the pan with paper towels.

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Return the pan to medium-high heat.

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Add the remaining 2 t canola oil and cook the remaining medallions in th.

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Ingredients

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soy sauce, rice vinegar, light brown sugar, garlic cloves, fresh ginger, sesame oil, asian chili sauce, pork tenderloin, napa cabbage, carrot, red bell pepper, scallions, canola oil, salt, roasted peanuts, cilantro