Home Cooks > Recipes > Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce

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Ingredients

Yield: Yield: 4 to 6 servings

INGREDIENTS FOR THE SAUCE
8 shallots, julienned
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons Kikkoman Sesame Oil
3 cups peach preserves
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Rice Vinegar
3 tablespoons julienned fresh ginger root
4 teaspoons coriander seed, coarsely cracked*


INGREDIENTS FOR THE DISH
2 pork tenderloins, about 3/4 pound each
1 tablespoon vegetable oil
Sauce

Instructions

FOR THE SAUCE

  1. Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized.
  2. Add preserves. Increase heat to high; bring to boil, stirring frequently.
  3. Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander. Cool completely.
  4. Store in covered plastic container in refrigerator up to 2 weeks. Stir well before using.
    * To crack coriander seed, place in plastic food storage bag; close securely. Pound with meat mallet or hammer until seeds crack.
    Makes about 4 cups sauce.

FOR THE DISH

  1. Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.
  2. Brown pork on both sides in hot oil over medium-high heat in large skillet with cover. Reduce heat to medium-low; cover and cook 2 minutes.
  3. Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
  4. Remove pan from heat; spoon 1/3 cup Sauce evenly over pork.
  5. Serve with additional Sauce.

TIPS

  • Serve Sauce with egg rolls, chicken fingers or scallion pancakes.
  • Or, use to glaze grilled chicken and shrimp, or roasted turkey and duck.

Recipe developed by Stan Frankenthaler, Executive Chef and Owner, Salamander, Boston, Massachusetts.

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