Pork Medallions With Peking Sauce

Pork Medallions With Peking Sauce
Servings: 4 Prep 15 mins Cook 6 mins


  • 10 ounces pork tenderloin
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 1/4 cup vinegar
  • 1/4 cup chicken broth
  • 2 tablespoons sugar
  • 3 Thai red or green chiles, seeded, minced
  • 2 teaspoons minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 1/8 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 small tomato, thinly sliced
  • Cilantro leaves, for garnish

Make It

1. Cut the pork tenderloin crosswise into 1/2-inch-thick slices. Sprinkle with the salt and white pepper. Lightly flatten the pork by pressing down with your knife or hand and dust with 2 tablespoons cornstarch.


2. Combine the vinegar, chicken broth and sugar in a small saucepan. Bring to boiling over high heat. Stir in the Thai chiles and garlic. Combine remaining 2 tablespoons cornstarch and 2 tablespoons water in small bowl. Stir into vinegar mixture; cook, stirring occasionally, until thickened, about 2 minutes. Stir in the ketchup and soy sauce. Set aside.

3. Heat a heavy nonstick skillet or wok over high heat. Add the vegetable oil; heat. Add pork and pan-fry both sides of the pork until brown, about 2 minutes on each side. Add the sauce and cook about 1 minute.

4. Arrange the pork in 2 rows on a platter, overlapping each piece slightly. Garnish with the tomato slices around the edge of the platter and place the cilantro leaves in the center. Makes 4 servings.