Teriyaki Pork Medallions

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 35.1g
  • Carbohydrate: 9.5g
  • Fiber: 0.1g
  • Cholesterol: 107mg
  • Iron: 1.9mg
  • Sodium: 374mg
  • Calcium: 11mg

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
  • Pineapple Salsa

Preparation

  1. 1. Combine first 4 ingredients, stirring with a whisk.
  2. 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. 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. 4. Return pork and accumulated juices to pan. Cook 2 minutes, turning pork to coat. Serve pork with sauce and Pineapple Salsa.
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