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WIH Original

Grilled Hawaiian Pork Medallions with Pineapple-Sriracha Glaze & Sesame Slaw

🍝 dinner·⏱ 45 min·4 servings

Ingredients

Servings
4
  • 1 ½ lb pork tenderloin
  • 1 tbsp olive oil
  • salt
  • black pepper
  • ½ cup pineapple juice
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 cloves garlic
  • 1 tsp cornstarch
  • 1 tbsp water
  • 4 cups green cabbage
  • 1 cup carrots
  • 3 stalks green onions
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • salt
  • sesame seeds

How to Make It

  1. 1Season pork medallions with olive oil, salt, and pepper.
  2. 2Heat a grill pan or skillet over medium-high heat and cook pork for 3–4 minutes per side until browned and cooked through.
  3. 3Set aside.
  4. 4In a small saucepan, combine pineapple juice, brown sugar, soy sauce, sriracha, and garlic.
  5. 5Bring to a simmer.
  6. 6Mix cornstarch and water to create a slurry, then stir into the sauce.
  7. 7Cook until thickened and glossy.
  8. 8Return pork to the pan and coat with the glaze.
  9. 9In a large bowl, combine cabbage, carrots, and green onions.
  10. 10Whisk together rice vinegar, sesame oil, honey, and salt, then toss with the slaw.
  11. 11Serve glazed pork medallions with sesame slaw on the side.
  12. 12Garnish with sesame seeds if desired.