I served these medallions with steamed rice and a side of sugar snap peas and baby corn. This was easy, nutritious, and tasted really good. I used a Hormel peppercorn pork tenderloin and omitted the salt and pepper. I also added extra brown sugar because my underdeveloped palate prefers it that way.
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound pork tenderloin trimmed and cut crosswise into 1/2-inch-thick slices
1 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup chicken stock
2 tablespoons brown sugar (or more if you like)
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
1. Combine first 3 ingredients in a small dish. Rub evenly over pork.
2. Heat a large nonstick skillet over medium-high heat. Add several teaspoons of vegetable oil. Add pork medallions to pan and cook about two minutes on each side or until browned. (Don’t crowd the pan or the medallions will steam). Remove pork from pan and set aside.
3. Reduce heat to medium. Add 2 tablespoons onions, ginger and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.