{"id":1452,"date":"2010-02-22T09:43:32","date_gmt":"2010-02-22T13:43:32","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1452"},"modified":"2010-02-22T09:43:32","modified_gmt":"2010-02-22T13:43:32","slug":"asian-pork-tenderloin-medallions","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/asian-pork-tenderloin-medallions\/","title":{"rendered":"Asian Pork Tenderloin Medallions"},"content":{"rendered":"

\"Asian<\/p>\n

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 \u00bd 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 \u201cSix O\u2019Clock Solutions\u201d, found on page 56 in the Easy Entertaining section. The recipe originally calls for saut\u00e9ing 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.<\/p>\n

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<\/a>.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nSesame oil, dark<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nPork tenderloin, trimmed, cut into \u00bd-inch thick medallions.<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nCrushed red pepper flakes<\/td>\n<\/tr>\n
6<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nWater<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nSherry<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nCilantro, fresh chopped<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nHoisin sauce<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nHot cooked brown rice<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nGreen onions, chopped<\/td>\n<\/tr>\n
Garnish<\/td>\nCilantro, fresh sprigs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nAdd sesame oil to a very hot saut\u00e9 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 saut\u00e9ing, combine the water, sherry, chopped cilantro, and hoisin sauce and reserve in a separate container for step 3, this will be the sauce.<\/td>\n<\/tr>\n
2.<\/td>\nRemove the pork medallions, reserve in a serving platter, and keep warm.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the garlic and crushed red pepper flakes and saut\u00e9 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.<\/td>\n<\/tr>\n
4.<\/td>\nPlace \u00bd 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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

The recipe originally calls for saut\u00e9ing 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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11,158],"tags":[1048,354,289,1068,249,671,355,250,2085],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1452"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1452"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1452\/revisions"}],"predecessor-version":[{"id":1455,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1452\/revisions\/1455"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1452"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}