Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Asian Pork Tenderloin Medallions

February 22nd, 2010 · 16 Comments

Asian Pork Tenderloin Medallions

Inspired from Asian influences and ingredients, this recipe includes dark sesame oil, crushed red pepper, minced garlic, dry sherry, chopped fresh cilantro, and hoisin sauce. Served with a ½ cup of cooked brown rice, a serving comes in at only 303 calories, or a total Weight Watchers Points value of 7. This recipe has been adapted from the Weight Watchers magazine cookbook “Six O’Clock Solutions”, found on page 56 in the Easy Entertaining section. The recipe originally calls for sautéing the crushed red pepper and garlic first; I like to brown the pork first then add the crushed red pepper and garlic after, to prevent the garlic from burning. Also, since we like a lot of garlic I have doubled the original amount here, however, typically I will increase most garlic amounts in recipes by four times the original, personal taste preferences and your mileage may vary.

Pork tenderloin is one of my favorite cuts from the pig animal, so tender and moist, with just a little fat and silver skin that is trimmed and removed before cooking. The pork tenderloin lends itself to so many preparations from stir-fry, cutlets, medallions as in this recipe, and for stuffing as well, as in my Pork Tenderloin with Raisin Stuffing.

Ingredients
1 Tbsp Sesame oil, dark
1 Lb. Pork tenderloin, trimmed, cut into ½-inch thick medallions.
½ Tsp Crushed red pepper flakes
6 Cloves Garlic, minced
1/3 Cup Water
1/3 Cup Sherry
3 Tbsp Cilantro, fresh chopped
¼ Cup Hoisin sauce
2 Cups Hot cooked brown rice
¼ Cup Green onions, chopped
Garnish Cilantro, fresh sprigs
Procedure Steps
1. Add sesame oil to a very hot sauté pan and add the pork medallions browning on each side for 4-5 minutes per side, or until a nice browned color. While the pork medallions are sautéing, combine the water, sherry, chopped cilantro, and hoisin sauce and reserve in a separate container for step 3, this will be the sauce.
2. Remove the pork medallions, reserve in a serving platter, and keep warm.
3. Add the garlic and crushed red pepper flakes and sauté for 1 to 2 minutes, stirring well. Pour in the liquid ingredients that were reserved in step 1 for the sauce, and bring to a simmer. Return the pork medallions to the pan with the sauce and continue to simmer until sauce thickens slightly. Turn the medallions in the sauce to coat evenly.
4. Place ½ cup of the cooked brown rice on each of four serving plates and arrange the pork medallions evenly between them. Then pour the sauce evenly over each medallion. Garnish with the green onions and fresh cilantro sprigs.

Weight Watchers nutritional values, per serving: 7 Points value, 303 calories, 27.1g protein, 7.9g fat, 29.1g carbohydrates, 1g fiber, 79mg Cholesterol, 2.6mg Iron, 195mg sodium, 34mg calcium.

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Tags: Entrees · Recipes · Weight Watchers

16 responses so far ↓

  • 1 EmilyNo Gravatar // Feb 22, 2010 at 10:18 am

    Oh man! The photo is beautiful!!! The combination of these ingredients is like a win-win situation! I bet it is delicious!

  • 2 redkathyNo Gravatar // Feb 22, 2010 at 10:19 am

    Sounds great, looks even better, love the red pepper! Perfect for the hubby who’s dieting these days. Thanks for sharing this.

  • 3 Conor @ HoldtheBeefNo Gravatar // Feb 22, 2010 at 10:22 am

    I love pork tenderloins too. What a lovely sauce!

  • 4 5 Star FoodieNo Gravatar // Feb 22, 2010 at 11:53 am

    I love to make pork tenderloin medallions! I love the flavors with the Hoisin sauce in your delicious recipe.

  • 5 MaryMohNo Gravatar // Feb 22, 2010 at 1:14 pm

    Delicious Asian food. Love all the ingredients and presentation. Great with rice.

  • 6 BethNo Gravatar // Feb 22, 2010 at 5:18 pm

    That looks amazing!! I love Asian flavors.

  • 7 Sook @ My Fabulous RecipesNo Gravatar // Feb 22, 2010 at 5:23 pm

    Oh the pork tenderloin looks beautiful! I am not much of a pork eater, but it’s tempting! 🙂

  • 8 pegasuslegendNo Gravatar // Feb 22, 2010 at 7:23 pm

    ok you did it me again, the Sherry in this oh my what you kitchen must smell like is making me want some of this asap….I love the little bit of heat with the pepper flakes…great photo as well! awesome pork….

  • 9 Gera @ SweetsFoodsBlogNo Gravatar // Feb 22, 2010 at 7:53 pm

    Ryan I’m drooling with this recipe is a superb dish. Love all the ingredients!

    I bet that this recipe-delight suits awesome also with beef tenderloin 🙂

    Have a great week,
    Gera

  • 10 JessieNo Gravatar // Feb 22, 2010 at 8:20 pm

    this is such a great healthy and delicious dish! I love the flavors going on here, I’m officially hungry now :-p

  • 11 DrickNo Gravatar // Feb 22, 2010 at 8:48 pm

    your presentation is beautiful, I can just taste the wonderful flavors just by looking at the photo…

  • 12 Dawn@CocinaSavantNo Gravatar // Feb 22, 2010 at 9:51 pm

    delicious! the flavors sound amazing and the picture looks fantastic!

  • 13 Ed SchenkNo Gravatar // Feb 22, 2010 at 11:54 pm

    Nice recipe. You lost me at the brown rice though(not a favorite).

  • 14 denise @ quickies on the dinner tableNo Gravatar // Feb 23, 2010 at 1:23 am

    Another great recipe! Love the Oriental flavours and presentation.

  • 15 lululuNo Gravatar // Feb 25, 2010 at 10:54 am

    delicious sauce goes with juicy tender meat!

  • 16 Printing Quotes | UPrinting CouponsNo Gravatar // Feb 27, 2010 at 2:52 am

    I am fan of eastern cuisine. This would definitely go well with tea to balance the spice of the meat. Do you suggest eating this with plain rice? I think plain rice is perfect for this one. The spices will definitely compliment the rice flavor.