Recipe: Korean-Style Pork with Asian Slaw

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

Kosher salt

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