Sesame Coated Pork Medallions with Thai Style Citrus Glaze
Elevate your dinner game with these Sesame Coated Pork Medallions topped with a luscious Thai-Style Citrus Glaze. This recipe transforms tender, juicy pork tenderloin slices into a stunning main course by coating them in a golden crust of sesame seeds for a delightfully nutty crunch. The star of the dish is the vibrant glaze, featuring fresh orange and lime juices, soy sauce, brown sugar, garlic, and ginger, creating a perfect balance of tangy, sweet, and savory flavors reminiscent of Thai cuisine. With just 40 minutes from prep to plate, this dish is both quick and impressive, making it ideal for weeknight dinners or special occasions. Garnish with fresh cilantro and green onions for a pop of color and serve alongside steamed jasmine rice or stir-fried vegetables for a complete meal bursting with zest and texture. Perfectly crispy, flavorful, and irresistibly saucy, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 Pork tenderloin
- 0.5 cup Sesame seeds (white and black mixed, optional)
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh orange juice
- 2 tablespoons Fresh lime juice
- 1.5 tablespoons Soy sauce
- 1.5 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Preheat a large skillet over medium heat and add the vegetable oil.
Slice the pork tenderloin into 1-inch thick medallions. Season both sides with salt and black pepper.
Set up a breading station: place the flour in one shallow plate, beat the eggs in a second shallow bowl, and add the sesame seeds to a third shallow plate.
Dredge each pork medallion in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the sesame seeds to coat evenly.
Cook the coated pork medallions in the heated skillet for 3-4 minutes on each side, or until golden brown and fully cooked through. Remove from the skillet and set aside on a plate.
In a small saucepan, combine the orange juice, lime juice, soy sauce, brown sugar, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the simmering glaze and cook for 1-2 minutes, stirring, until the glaze thickens.
Drizzle the Thai citrus glaze over the cooked pork medallions.
Garnish with chopped cilantro and green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.8 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 880 mg | 68% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1505 mg | 32% | |
*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.
