Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce


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The complex sauce with coriander, peach, and more creates a healthy, gourmet dish.

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  • 8 shallots, julienned
  • 4 cloves garlic, minced
  • 1 Tbs. minced fresh ginger root
  • 2 Tbs. Asian sesame oil
  • 3 C. peach preserves
  • 1/4 C. Kikkoman Soy Sauce
  • 1/4 C. rice vinegar
  • 3 Tbs. julienned fresh ginger root
  • 4 tsp. coriander seed, coarsely cracked*
  • 2 pork tenderloins, about 3/4 lb. each
  • 1 Tbs. vegetable oil

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Sauce: Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized. Add preserves. Increase heat to high; bring to boil, stirring frequently. Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander*. Cool completely. Store in covered plastic container in refrigerator up to 2 weeks. Stir well before using. *To crack coriander seed, place in plastic food storage bag; close securely. Pound with meat mallet or hammer until seeds crack. Makes about 4 C. sauce. Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly. Brown pork on both sides in hot oil over medium-high heat in large skillet with cover. Reduce heat to medium-low; cover and cook 2 minutes. Turn pork over; cook, covered, 2 minutes longer, or until pork is just done. Remove pan from heat; spoon 1/3 C. Sauce evenly over pork. Serve with additional Sauce.

Reviews (1)

  • This is one of the best sauces I make. Very good and it helps if you roast your coriander seeds just a tadge after cracking them.

    Flag as inappropriate Sheryll_Rufus  |  April 16, 2010

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