1 large or 2 small pork tenderloins (about 1 1/4 pound), trimmed
1/3 cup soy sauce
1/4 cup rice vinegar
3 tablespoons light brown sugar
2 medium cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoons Asian sesame oil
1 tablespoon Asian chile sauce (like Sriracha)
1 pound Napa cabbage, thinly sliced
1 cup grated carrot (about 2 medium carrots)
4 scallions (both white and green parts), trimmed and thinly sliced
5 tablespoons canola or peanut oil
Cut the pork on the diagonal into 1/2 inch thick medallions.
In a small measuring cup, whisk the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoon of the chile sauce.
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 2 hours.
Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tablespoon of the canola oil, 1 teaspoon salt, and the remaining 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon chile sauce.
Let sit for 15 minutes, toss again, and transfer to a large serving platter.
Heat 2 tablespoons of the canola oil in a heavy based 12 inch skillet over medium-high heat. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.
Discard the marinade.
Add half of the pork medallions to the skillet, spacing them evenly.
Cook them until well browned on one side, about 2 minutes.
Flip and cook until the pork is just cooked through, about another 2 minutes.
Set the pork on top of the slaw.
Pour out the oil and wipe the pan with paper towels.
Return the pan to medium-high heat.
Add the remaining 2 tablespoons canola oil, and cook the remaining medallions in the same manner.
Top the slaw with the remaining pork and pour the reserved soy-ginger sauce over the medallions.
Serve immediately, sprinkled with the remaining scallions.
Makes 4 to 6 servings.
Fine Cooking magazine, Fall 2008