Name: Pork Medallions with Hoisin Sauce and Marinated Cucumber
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) rice vinegar; 2 tablespoons (30 ml) honey; 1 teaspoon (5 ml) sambal oelek; 1 English cucumber thinly sliced with a mandolin; Salt and pepper; 1/2 cup (125 ml) Hoisin sauce; Zest and juice of 1 lime; 1 tablespoon (15 ml) paprika; 1 teaspoon (5 ml) toasted sesame oil; 2 pork tenderloins (5 cm), sliced into medallions about about 500 g/1lb each (5 cm) thick; 2 tablespoons (30 ml) canola oil; 1/2 cup (125 ml) plain yogurt; 2 tablespoons (30 ml) chopped fresh cilantro; 1/4 cup (60 ml) peanuts, coarsely chopped; 1 green onion, thinly sliced

Preparation

CUCUMBER
- In a glass dish, combine the vinegar, honey and sambal oelek. Add the cucumber and stir to coat well. Season with salt and pepper. Cover and refrigerate about 8 hours or overnight.
PORK
- In a glass dish, combine the hoisin sauce, lime zest and juice, paprika and sesame oil. Add the meat and stir to coat well. Cover and refrigerate for about 8 hours or overnight.
CILANTRO YOGURT
- In a bowl, combine the yogurt and cilantro. Season with salt and pepper. Refrigerate.
- Slightly flatten the pork slices.
- In a large non-stick skillet, brown the meat in the oil until just pink in the centre, about 4 minutes on each side. Season with salt and pepper.
- Serve the medallions on a bed of rice noodles. Garnish with pickled cucumbers, peanuts and green onions. Serve with the cilantro yogurt.

Pork Medallions with Hoisin Sauce and Marinated Cucumber

Categories

Ingredients

CUCUMBER

PORK

CILANTRO YOGURT

Preparation

CUCUMBER

PORK

CILANTRO YOGURT

Personal Note