Gingered Pork Medallions
Transform your dinner table with the bold and aromatic flavors of Gingered Pork Medallions—a quick and easy recipe perfect for any weeknight or special occasion. Featuring tender slices of pork tenderloin marinated in a delicious blend of soy sauce, freshly grated ginger, garlic, honey, and sesame oil, this dish strikes the perfect balance of savory and slightly sweet. Pan-seared to golden perfection and coated in a glossy, reduced marinade, these medallions are juicy, flavorful, and irresistibly satisfying. Garnished with vibrant green onions for a fresh finish, these pork medallions pair beautifully with steamed rice or stir-fried vegetables, making them a versatile main course that's sure to impress. With only 15 minutes of prep time and a straightforward cooking method, this recipe delivers maximum flavor with minimal effort—ideal for busy cooks. Keywords: gingered pork medallions, pork tenderloin recipe, quick dinner idea, Asian-inspired pork, pork marinade.
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Recipe Information
Ingredients
- 1 piece (approximately 1 lb) Pork tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon, grated Fresh ginger
- 2 cloves, minced Garlic
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks, sliced (for garnish) Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice it into 1-inch thick medallions.
In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, honey, rice vinegar, sesame oil, salt, and black pepper to make the marinade.
Place the pork medallions in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the pork is well-coated. Let the pork marinate for at least 30 minutes in the refrigerator, or up to 4 hours for maximum flavor.
Heat a large skillet over medium-high heat and add the vegetable oil.
Remove the pork medallions from the marinade, letting any excess drip off, and arrange them in the skillet in a single layer. Reserve the marinade for later use.
Sear the pork medallions for 3-4 minutes on each side, or until they develop a golden-brown crust and are cooked through to an internal temperature of 145°F (63°C). Remove the medallions and set them aside on a plate to rest.
Pour the reserved marinade into the skillet and bring it to a boil. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
Return the pork medallions to the skillet, spooning the reduced marinade over them to coat evenly. Let them warm through for 1-2 minutes.
Transfer the pork medallions to a serving plate and garnish with sliced green onions.
Serve immediately with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.8 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
