Spicy Korean Pork Medallions w/ Slaw

Here at She Is Claimed we believe that the body is the vehicle God has blessed us with to fulfill the purpose and vision He has for us here on earth. We choose to nourish our bodies not so we can look a certain way but instead so we can serve God and love those around us best! (1 Corinthians 6:19-20) Here is a healthy recipe to enjoy so you can nourish that beautiful gift! 

 
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When Christopher and I were dating we celebrated our first Easter together (with my sister too) over a pork tenderloin and potatoes. I seasoned the meat with salt, pepper and rosemary and we dipped it in balsamic vinegar. It was delicious but when it came to pork tenderloin that was the only way I knew how to make it. One day we got a home meal delivery box on Groupon and they put a Korean spicy twist on their pork tenderloin I knew it was going to become a new staple in our house that I needed to recreate. 

 

This meal is probably a little too spicy for children (unless you substitute the sriracha) but according to my husband it was some BOMB food. I know a dish is good when he tells me it’s good without me asking him if he likes it (which I always do...gotta get that affirmation somehow haha)! 

 

Plus this dish is super healthy! Fun Nutrition fact of the day...Cabbage is a great source of manganese, dietary fiber, calcium, magnesium, and potassium. It is also rich in various vitamins including vitamin C, B6, A, K, and E. It’s basically a superfood that you want to get in your body as much as possible! I used to actually juice cabbage for Christopher when he had stomach ulcers and it helped cure them! Powerful stuff!! 

 

So grab your apron and let’s get cooking! I can’t wait for you to enjoy this dish as much as we did! 

 

Spicy Korean Pork Medallions w/ Slaw 

Servings 2 (can be doubled for more)
Prep/Cook Time 20 minutes

Ingredients 

1 Pork Tenderloin
4 Tbsp Seasoned Rice Vinegar
2 Green Onions
2 Garlic Cloves (minced) 
1 Tbsp Toasted Sesame Oil
1 Tbsp Minced Ginger
2 Tbsp Sriracha
1 Red Fresno Chile (red bell pepper would work too) 
2.5 tsp Tamari (gluten free soy sauce) 
1 Tblsp Light Brown Sugar
8 oz Slaw Mix (buy the pre-made mix from the store) 
1/4 tsp salt
2 Tbsp Sesame Seeds for Garnish 

 

Instructions

1. Chop and prepare all ingredients. Mince the garlic, stem and seed the Fresno Chile,  slice green onions and cut the pork tenderloin into medallions, 1/2-3/4” thick. 

2. Prepare the marinade by combining half of the seasoned rice vinegar (2 Tbsp), Tamari soy sauce, brown sugar, sriracha, ginger and garlic. 

3. Place the pork in the marinade and let sit for at least 10 minutes.

 
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4. While the pork marinates prepare the Slaw by mixing together the Slaw mix, the remaining rice vinegar, sesame oil, green onions and salt. Toss together and set aside.

 
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5. Heat 1 tsp oil in a non-stick pan over medium heat. Add pork medallions to hot pan an cook 3-4 minutes/side. 

6. During the last minute of cooking add the remaining marinade to the pan and coat the pork with it until it becomes a sticky glaze. 

7. Plate, sprinkle with sesame seeds and serve. 

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xoxo Paige Hilken