This recipe had all the flavors I was looking for -- but for chicken breasts! So that's what I used. Flatten the chicken, but did not cut into medallions. I doubled all the ingredients to ensure I had enough sauce. We really enjoyed the flavors -- not too lemony, but the fragrance and taste of the ginger is definitely there -- but wouldn't change a thing. Will make again, both with chicken and plan to try it with the pork tenderloin. Served with jasmine rice with fresh cilantro and broccoli with olive oil & lemon juice & garlic.
Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce
Comments and Reviews 1-6 of 6
dory92064 Posted: 04/28/09
Betsy101 Posted: 03/28/09
I love this recipe! I've made it several times and served to company, always with a different side dish. My favorite being couscous with pine nuts and steamed broccoli. I also have doubled the sauce, cut back on the lemon and ALWAYS prepare all ingredients before starting to cook the pork.
sistercainsbro Posted: 02/18/09
I doubled the sauce and it was still not enough because we served over rice. The only thing I added was broccoli right before adding the cornstarch to the sauce. Next time I'm going to try it with chicken. It has great flavor and would be good with any type of meat.
dianne58 Posted: 10/25/09
I think this is the greatest!!!
LutzCat Posted: 04/09/11
I had high hopes for this recipe, but this was a disappointment. Lemon was the dominating flavor. It took quite some time to just pull together all of the ingredients. Presentation was not appealing, and I would not consider serving this to company. It's not bad, but just really good, either.
SCtoNC Posted: 09/28/11
Great taste but sauce was too thin. Next time, I will add more cornstarch. Tastes like an Asian version of a "picatta" dish.