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Korean Pork Medallions with Sriracha and slaw Recipe

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This recipe for Korean Pork Medallions with Sriracha and slaw, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Savage


2 oz rice vinager
2 green onions
2 garlic cloves
1 red fresno chile
1 pork tenderloin
.40oz soy sauce
1/2 oz brown sugar
1 oz sriracha
1 Tbs chopped ginger
1/2 toasted sesame oil
8 oz slaw
olive oil

Mince garlic

thinly slice green onion on an angle

stem, seed and slice chile pepper into thin rounds

rinse and pat dry pork - slice into medallions 1/2 - 3/4" thick

Marinate Pork

In a large mixing bowl combine half the rice vinegar, soy sauce, brown sugar, sriracha to taste, ginger and garlic

Place pork in and toss to coat. Marinate at room temp at least 10 min


In a large mixing bowl combine remaining rice vinegar, sesame oil, half the green onions, 1/4 tsp of salt and a pinch of pepper.

add slaw mix to bowl toss to coat

Cook Pork

heat 1 tsp olive oil in medium non stick pan over medium heat

add pork to hot pan and cook 3-4 min each side.

During last minute of cooking add reserved marinade to pan and flip pork until coated with a sticky glaze. (add 1 Tbs of water if too thick)

Plate and add slaw remaining green onions and chili pepper to taste

Preparation Time:
Preparation Time:
30-40 min




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