The complex sauce with coriander, peach, and more creates a healthy, gourmet dish.
How To Make Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce
A delicious plate of pork medallions that are tender and juicy in it of itself, and add to that the scrumptious, mouth-watering soy-laced peach and ginger sauce.
- 8 shallots, julienned
- 4 cloves garlic, minced
- 1 tbsp ginger root, minced
- 2 tbsp Asian sesame oil
- 3 cups peach preserves
- ¼ cup Kikkoman Soy Sauce
- ¼ cup rice vinegar
- 3 tbsp ginger root, julienned
- 4 tsp. coriander seed, coarsely cracked
- 2 pork tenderloins, about ¾ lb each
- 1 tbsp vegetable oil
Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized. Add preserves.
- Increase heat to high; bring to boil, stirring frequently.
- Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander*.
- Cool completely.
Store in covered plastic container in refrigerator.
- Stir well before using.
To crack coriander seed, place in plastic food storage bag; close securely.
- Pound with meat mallet or hammer until seeds crack.
Makes about 4 cups of sauce.
Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.
Brown pork on both sides in hot oil over medium-high heat in large skillet with cover.
- Reduce heat to medium-low; cover and cook 2 minutes.
- Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
Remove pan from heat; spoon ⅓ cup of sauce evenly over pork.
Serve with additional sauce.
The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Sugar: 64g
- Calcium: 84mg
- Calories: 980kcal
- Carbohydrates: 95g
- Cholesterol: 295mg
- Fat: 22g
- Fiber: 3g
- Iron: 6mg
- Potassium: 2027mg
- Protein: 96g
- Saturated Fat: 7g
- Sodium: 686mg
- Vitamin A: 9IU
- Vitamin C: 14mg
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