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.
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.
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