Soy-Ginger Glazed Pork Loin Medallions
Soy-Ginger Glazed Pork Loin Medallions
Ingredients
For the Pork
- 1 1/2 pounds pork loin, trimmed and cut into 1-inch thick medallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Soy-Ginger Glaze
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the pork: Pat the pork loin medallions dry with paper towels. Season both sides with kosher salt and black pepper.
⏱️ 5 min
- 2
Prepare the glaze: In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil. Pour 1/4 cup of the glaze into a shallow dish and add the pork medallions. Turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 10 min
- 3
While the pork marinates, prepare the cornstarch slurry for the remaining glaze: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
⏱️ 2 min
- 4
Cook the pork: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated pork medallions in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F). You may need to cook in batches. Remove the pork from the skillet and set aside on a plate, tented with foil.
⏱️ 10 min
- 5
Finish the glaze: Reduce the heat to medium. Pour the remaining glaze (the portion not used for marinating) into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, until the glaze thickens to a syrupy consistency.
⏱️ 5 min
- 6
Combine and serve: Return the cooked pork medallions to the skillet with the glaze. Turn to coat the pork evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Soy-Ginger Glazed Pork Loin Medallions
Ingredients
For the Pork
- 1 1/2 pounds pork loin, trimmed and cut into 1-inch thick medallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Soy-Ginger Glaze
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the pork: Pat the pork loin medallions dry with paper towels. Season both sides with kosher salt and black pepper.
⏱️ 5 min - 2
Prepare the glaze: In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil. Pour 1/4 cup of the glaze into a shallow dish and add the pork medallions. Turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 10 min - 3
While the pork marinates, prepare the cornstarch slurry for the remaining glaze: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
⏱️ 2 min - 4
Cook the pork: Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated pork medallions in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F). You may need to cook in batches. Remove the pork from the skillet and set aside on a plate, tented with foil.
⏱️ 10 min - 5
Finish the glaze: Reduce the heat to medium. Pour the remaining glaze (the portion not used for marinating) into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, until the glaze thickens to a syrupy consistency.
⏱️ 5 min - 6
Combine and serve: Return the cooked pork medallions to the skillet with the glaze. Turn to coat the pork evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 3 min