Pork Medallions with Hoisin Sauce and Marinated 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
- 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
- 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.
- 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.
- 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.