1 1/4poundspork tenderloin, cut into 1-inch pieces and patted dry
1-2Tablespoonsolive or vegetable oil, for the pan
2/3cuporange marmalade
1Tablespoonfresh ginger, grated or ginger paste
1Tablespoonfresh garlic, minced
2Tablespoonsfish sauce, or soy sauce
3Tablespoonsfresh lime juice, from about 1 lime
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Instructions
Just lightly season the pork with salt and pepper and don't add any additional salt during cooking. The fish sauce will add salt. Taste at the end and add a bit more, if you think it needs it.
Make the sauce by stirring together the marmalade, ginger, garlic, fish sauce and lime juice. Set aside.
Prepare the pork tenderloin by removing the silver skin along the side and removing any visible fat. Cut into 1-inch-thick slices, then press down a bit with the palm of you hand to flatten a bit. Pat dry, then season lightly with a bit of salt and pepper.
Heat oil in a large skillet over medium-high heat. (*A cast iron or stainless steel skillet is perfect for this. Non-stick skillets aren't generally recommended for higher heat cooking). Place pork medallions in skillet and cook until nicely browned underneath. Flip and broth the other side. *Don't rush this step. Browned pork tenderloins not only look nicer, but the browning will add flavour to the sauce, as well. Remove to a plate.
Lower heat under skillet to medium. Add the sauce and stir a bit to stir in any browned bits on the bottom of the pan. Allow the sauce to simmer vigorously, stirring regularly, until it is thickened and syrupy, 2-3 minutes. Return the pork to the pan and toss in and cook with the sauce, until the pork is well coated and re-warmed.
Notes
To dress up this dish, before cooking the pork, heat some oil in a skillet, cut some fresh ginger into inch-long, julienne strips and shallow fry until golden. Remove to paper towel to cool. Use as a garnish for the finished dish.Be sure to read the notes above this recipe card for more tips, substitution suggestions and step-by-step photos that you might find useful.