Spicy Korean-style pork medallions with Asian slaw from Fine Cooking Annual, Volume 2: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • Eat Your Books

    Marinate 15 minutes to 2 hours.

  • eliza on October 18, 2023

    This was delicious. I marinated for a shorter time than usual, and we enjoyed the flavours. I used carrots and snow peas from the garden instead of the slaw. Will definitely repeat this. Page 220.

  • averythingcooks on February 21, 2018

    These pork tenderloin medallions made for a very tasty dinner! The suggested marinating time was broad - I went for close to 2 hours because we are by nature late eaters but the lower end of the time is 15 minutes for those in a bigger hurry. I did not make the slaw this time as I had no cabbage in the house and had just enough sesame oil for the pork so I made a rice pilaf to soak up the sauce and a shredded carrot salad in a lime cumin vinaigrette for the side. A definite "do it again".

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