Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce Recipe

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Avatar Author's default profile picture Team Published: May 5, 2020 Modified: October 15, 2020

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

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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.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
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  • 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



  1. 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.

  2. Increase heat to high; bring to boil, stirring frequently.
  3. Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander*.
  4. Cool completely.
  5. Store in covered plastic container in refrigerator.

  6. Stir well before using.
  7. To crack coriander seed, place in plastic food storage bag; close securely.

  8. Pound with meat mallet or hammer until seeds crack.
  9. Makes about 4 cups of sauce.

  10. Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.

  11. Brown pork on both sides in hot oil over medium-high heat in large skillet with cover.

  12. Reduce heat to medium-low; cover and cook 2 minutes.
  13. Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
  14. Remove pan from heat; spoon ⅓ cup of sauce evenly over pork.

  15. Serve with additional sauce.

Recipe Notes

The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

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