Asian pork tenderloin medallions

Ingredients

• 1 tablespoon Sesame oil, dark
• 1 Lb. Pork tenderloin, trimmed, cut into ½-inch thick medallions.
• ½ teaspoon Crushed red pepper flakes
• 6 Cloves Garlic, minced
• 1/3 Cup Water
• 1/3 Cup Sherry
• 3 tablespoons Cilantro, fresh chopped
• ¼ Cup Hoisin sauce
• 2 Cups Hot cooked brown rice
• ¼ Cup Green onions, chopped
• Garnish Cilantro, fresh sprigs

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Preparation

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

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