Teriyaki Pork Medallions

Teriyaki Pork Medallions Recipe
Oxmoor House
Mirin, a rice wine with a low alcohol content, is the key ingredient to this teriyaki sauce's authentic flavor. The wine's high sugar content allows it to reduce into a syrup glaze. Look for mirin in the Asian foods section of your local supermarket. Serve with Pineapple Salsa and precooked white rice.

Yield:

4 servings (serving size: 3 ounces pork, 1 tablespoon sauce, and 1/3 cup pineapple salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 284
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 2.7 g
Monofat 3.4 g
Polyfat 1.9 g
Protein 35.1 g
Carbohydrate 9.5 g
Fiber 0.1 g
Cholesterol 107 mg
Iron 1.9 mg
Sodium 374 mg
Calcium 11 mg

Ingredients

6 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons brown sugar
1 teaspoon dark sesame oil
1 (1-pound) pork tenderloin
Cooking spray

Preparation

1. Combine first 4 ingredients, stirring with a whisk.

2. Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Heat a large nonstick skillet over medium-high heat. Coat pork generously with cooking spray; add to pan. Cook 3 minutes on each side or until done. Remove pork from pan; place on a serving platter. Add mirin mixture to pan. Cook 2 minutes or until mixture thickens slightly.

4. Return pork and accumulated juices to pan. Cook 2 minutes, turning pork to coat. Serve pork with sauce and Pineapple Salsa.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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