Spicy Korean Style Pork Medallions on Asian Cole Slaw
Elevate your dinner table with these bold and flavorful Spicy Korean Style Pork Medallions on Asian Cole Slaw—a dish that perfectly balances heat, sweetness, and tang. Tender pork medallions marinated in a savory-spicy blend of gochujang, soy sauce, garlic, and ginger are seared to caramelized perfection and served atop a refreshing bed of vibrant Asian cole slaw. The slaw, made with crisp green and red cabbage, crunchy carrots, and fresh cilantro, gets its zing from a creamy sesame dressing with hints of honey and rice vinegar. Topped with toasted sesame seeds for a nutty crunch, this dish is a harmonious blend of textures and flavors. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or as a show-stopping, protein-packed entrée for your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 3 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Vegetable oil
- 3 cups Green cabbage, shredded
- 1 cup Red cabbage, shredded
- 1 cup Carrots, julienned
- 2 Scallions, sliced
- 1 cup Cilantro, chopped
- 2 tbsp Mayonnaise
- 2 tbsp Rice vinegar (for slaw)
- 1 tbsp Soy sauce (for slaw)
- 1 tsp Honey (for slaw)
- 1 tsp Sesame oil (for slaw)
- 1 tbsp Sesame seeds, toasted
Instructions
Slice the pork tenderloin into 1-inch-thick medallions and place them in a large bowl.
In a small bowl, mix the gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and minced ginger to create the marinade.
Pour the marinade over the pork medallions, ensuring they are well-coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for more intense flavor.
While the pork marinates, prepare the Asian cole slaw. In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrots, sliced scallions, and chopped cilantro.
In a small bowl, whisk together mayonnaise, rice vinegar (for slaw), soy sauce (for slaw), honey (for slaw), and sesame oil (for slaw). Pour this dressing over the cabbage mixture and toss until evenly coated.
Sprinkle the sesame seeds over the slaw and refrigerate until ready to serve.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, sear the pork medallions for about 3-4 minutes on each side until caramelized and cooked through but still juicy.
Remove the pork medallions from the skillet and let them rest for 5 minutes.
Plate the Asian cole slaw as a bed on each plate and place the pork medallions on top.
Serve immediately, garnished with additional cilantro or sesame seeds if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 70.7 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4310 mg | 92% | |
*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.
