Asian Pork Tenderloin Medallions

Inspired from Asian influences and ingredients, this recipe includes dark sesame oil, crushed red pepper, minced garlic, dry sherry, chopped fresh cilantro, and hoisin sauce. Served with a ½ cup of cooked brown rice, a serving comes in at only 303 calories, or a total Weight Watchers Points value of 7. This recipe has been adapted from the Weight Watchers magazine cookbook ?Six O?Clock Solutions?, found on page 56 in the Easy Entertaining section. The recipe originally calls for sautéing the crushed red pepper and garlic first; I like to brown the pork first then add the crushed red pepper and garlic after, to prevent the garlic from burning. Also, since we like a lot of garlic I have doubled the original amount here, however, typically I will increase most garlic amounts in recipes by four times the original, personal taste preferences and your mileage may vary.

Pork tenderloin is one of my favorite cuts from the pig animal, so tender and moist, with just a little fat and silver skin that is trimmed and removed before cooking. The pork tenderloin lends itself to so many preparations from stir-fry, cutlets, medallions as in this recipe, and for stuffing as well, as in my Pork Tenderloin with Raisin Stuffing.

Ingredients


1
Tbsp
Sesame oil, dark


1
Lb.
Pork tenderloin, trimmed, cut into ½-inch thick medallions.


½
Tsp
Crushed red pepper flakes


6
Cloves
Garlic, minced


1/3
Cup
Water


1/3
Cup
Sherry


3
Tbsp
Cilantro, fresh chopped


¼
Cup
Hoisin sauce


2
Cups
Hot cooked brown rice


¼
Cup
Green onions, chopped


Garnish
Cilantro, fresh sprigs






Procedure Steps


1.
Add sesame oil to a very hot sauté pan and add the pork medallions browning on each side for 4-5 minutes per side, or until a nice browned color. While the pork medallions are sautéing, combine the water, sherry, chopped cilantro, and hoisin sauce and reserve in a separate container for step 3, this will be the sauce.


2.
Remove the pork medallions, reserve in a serving platter, and keep warm.


3.
Add the garlic and crushed red pepper flakes and sauté for 1 to 2 minutes, stirring well. Pour in the liquid ingredients that were reserved in step 1 for the sauce, and bring to a simmer. Return the pork medallions to the pan with the sauce and continue to simmer until sauce thickens slightly. Turn the medallions in the sauce to coat evenly.


4.
Place ½ cup of the cooked brown rice on each of four serving plates and arrange the pork medallions evenly between them. Then pour the sauce evenly over each medallion. Garnish with the green onions and fresh cilantro sprigs.

Weight Watchers nutritional values, per serving: 7 Points value, 303 calories, 27.1g protein, 7.9g fat, 29.1g carbohydrates, 1g fiber, 79mg Cholesterol, 2.6mg Iron, 195mg sodium, 34mg calcium.