Tuesday, March 30, 2010

Red Hot Pork Medallions

You’ve heard of the band Red Hot Chili Peppers, well this is their culinary counterpart, Red Hot Pork Medallions, covered in a sweet and spicy sauce!

This dish is an adaptation of a recipe from a 2007 Bon Appetit magazine. If you enjoy fiery cuisine, then go ahead and give this one a try. May I suggest pairing this cooking experience with a side of Red Hot Chili Pepper’s tunes as both the songs and the sauce have equal amounts of “kick”!

Tip: Most supermarkets carry five-spice powder and chili-garlic sauce. Look for the chili-garlic sauce in the International food section.

Red Hot Pork Medallions

1 pork tenderloin (12 oz)
½ tsp Chinese five-spice powder
¼ tsp each salt and pepper

1 tbsp vegetable oil
¾ cup low-salt chicken broth
2 tbsp pure maple syrup or honey
1 tbsp chili-garlic sauce
1 green onion sliced


Cut tenderloin crosswise into 5 or 6 slices. Using a meat mallet, pound medallions between 2 sheets of plastic wrap to ½-inch thickness. Sprinkle both sides of medallions with five-spice powder, salt and pepper.

In a small bowl combine chicken broth, maple syrup and chili-garlic sauce. Set aside.

In a large skillet, heat oil over medium heat. Add pork medallions. Cook until browned and cooked through, about 3 minutes per side. Remove medallions from skillet and transfer to a platter.

Add chicken broth mixture to skillet. Bring to a boil and scrape up any brown bits at the bottom of the skillet with a wooden spoon. Continue to cook and stir until liquid is reduced to ¼ cup, about 5 or 6 minutes. Pour sauce over pork and top with green onions.

Volume: Makes 2 to 4 servings

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Brent Garell
The Kitchen Roadie

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