Pork Medallions with Hoisin Sauce and Marinated Cucumber
Preparation
30 MIN
Cooking
8 MIN
Chilling
8 H
Servings
6

Pork Medallions with Hoisin Sauce and Marinated Cucumber

Ingredients

    CUCUMBER

  • 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

    PORK

  • 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

    CILANTRO YOGURT

  • 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

  1. 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

  1. 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

  1. In a bowl, combine the yogurt and cilantro. Season with salt and pepper. Refrigerate.
  2. Slightly flatten the pork slices.
  3. 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.
  4. Serve the medallions on a bed of rice noodles. Garnish with pickled cucumbers, peanuts and green onions. Serve with the cilantro yogurt.