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ginger soy marinated sauced pork medallions

Tender Pork Medallions in a Bold Ginger Soy Marinade

Amber Bondar
These Asian inspired tender pork medallions in a bold ginger soy marinade are a delicious dinner idea. The long marination allows the meat to become tender and more flavorful. Serve this delicious pork dinner along with seasoned rice and a steamed vegetable for an easy dinner recipe.
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Prep Time 1 day 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American, Canadian, Japanese
Servings 8
Calories 617 kcal

Equipment

  • Frying Pan
  • Medium Bowl
  • Small Bowl
  • measuring cup
  • Tablespoon
  • Teaspoon
  • Tongs
  • Plastic Cutting Board
  • knife
  • Whisk
  • Plate

Ingredients
  

The Marinade

  • ½ Cup Soy Sauce
  • 2 Small Limes Juiced
  • 2 Tbsp Honey
  • 2 Tbsp Sesame Oil
  • 2" Fresh Ginger Minced
  • 4 Cloves Garlic Minced
  • 2 Tsp Fish Sauce
  • 2 Tbsp Sriracha Sauce

The Pork Medallions

  • 2 Pork Tenderloins Cut Into 1" Rounds

The Ginger Soy Sauce

  • 2 Tbsp Cornstarch
  • ¼ Cup Cold Water
  • *Additional Water If Needed Up To One Cup To Thin Sauce

Instructions
 

Making The Ginger Soy Marinade

  • Peel and mince ginger.
    2" Fresh Ginger
  • Peel and mince garlic.
    4 Cloves Garlic
  • Measure all the other ingredients into a small bowl and mix until the honey is well incorporated. Add the ginger and garlic and set aside.
    ½ Cup Soy Sauce, 2 Small Limes, 2 Tbsp Honey, 2 Tbsp Sesame Oil, 2 Tsp Fish Sauce, 2 Tbsp Sriracha Sauce

Making The Pork Medallions

  • Lay the pork tenderloin one at a time on cutting board and using sharp knife cut into 1" rounds.
    2 Pork Tenderloins
  • Add the rounds to an open ziplock bag in a medium sized bowl.
  • Pour the marinade mixture on the rounds and seal the bag.
  • Massage the marinade on the meat to thoroughly coat.
  • Put bag in bowl seal side up in the fridge for 24-48 hrs.

Making The Pork Sauced Medallions

  • Heat frying pan on medium high. Once hot lay the pork medallions in a single layer in the pan to sear the meat.
  • Cook for two minutes per side reserving in the bag any extra marinade.
  • Only flip the meat once per side. Test with a meat thermometer for doneness. It should read 165℉ when done.
  • Remove meat from pan to warming plate.
  • Add remaining marinade from the ziplock bag and heat to full boil for two minutes.
  • If there isn't much marinade left in the bag add up to one cup of water to the concentrated mixture.
    *Additional Water If Needed
  • As it boils mix a cornstarch slurring in a measuring cup.
    2 Tbsp Cornstarch, ¼ Cup Cold Water
  • Once the sauce has boiled for two full minutes to kill bacteria add the cornstarch slurry and whisk until thickened.
  • Add the cooked pork medallions back to the pan and heat for one minute more.
  • Remove from heat and serve while hot.

Nutrition

Calories: 617kcalCarbohydrates: 10gProtein: 96gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 295mgSodium: 1251mgPotassium: 1855mgFiber: 1gSugar: 5gVitamin A: 23IUVitamin C: 8mgCalcium: 40mgIron: 5mg
Keyword Ginger, Marinade, Pork Medallions, pork tenderloin, Soy
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