Ingredients:-
500g pork tenderloins
Marinade:-
2 tbsp. soy sauce
2 tbsp rice vinegar
2 tbsp light brown sugar
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 ½ tsp. Asian sesame oil
2 tsp. Asian chili sauce (like Sriracha or Sambal Oleek – I used Sriracha)
Instructions
1. Trim the pork of any silver skin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
2. Whisk together the marinate ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
3. For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes.
4. Dish out & serve hot with steamed white rice.
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