Get the Recipe:Spicy Korean Pork Tenderloin with Asian Slaw
A great summer dinner! You can cook the pork on the bbq grill or inside on a grill pan or frying pan. Adjust the spiciness to your liking by adding less or more chili sauce.
2Tablespoonslight brown sugar, reduce slightly if using seasoned rice vinegar
2clovesgarlic, minced
1Tablespoonminced fresh ginger, or ginger paste
1 1/2teaspoonssesame oil
1-2teaspoonsAsian chili sauce, Sriracha, Asian Chili Garlic Sauce or Sambal Oelek, to taste
Asian Slaw:
1lbgreen cabbage, shredded (about 6 cups)
1cupgrated carrot, about 2 medium carrots
1red pepper, grated
1jalapeno pepper, grated
4green onion, both white and green parts, trimmed and thinly sliced, divided
Asian Slaw Dressing:
1Tablespoonsvegetable or canola oil
1teaspoonsalt, reduce slightly if using seasoned rice vinegar
2Tablespoonrice vinegar, seasoned or unseasoned
1Tablespoonlight brown sugar, reduce slightly if using seasoned rice vinegar
1 1/2teaspoonsesame oil
1/2 - 1teaspoonAsian chili sauce, such as Sriracha, Asian Chili Garlic Sauce or Sambal Oleek, to taste
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Instructions
Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 8 hours.
Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions 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). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.
For the BBQ: Grill pork over medium heat until the medallions are well browned.