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Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce

"Pork tenderloin is accompanied by an elegant and versatile Asian-style sauce."
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Original recipe yields 4 servings

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  1. Saute 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. Makes about 4 cups sauce.
  2. 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 cup Sauce evenly over pork. Serve with additional Sauce.


  • * To crack coriander seed, place in plastic food storage bag; close securely. Pound with meat mallet or hammer until seeds crack.
  • Tips
  • Serve Sauce with egg rolls, chicken fingers or scallion pancakes. Or, use to glaze grilled chicken and shrimp, or roasted turkey and duck.
  • Recipe developed by Stan Frankenthaler, Executive Chef.
  • Copyright (C) 2003 Kikkoman International Inc. All Rights Reserved.
  • For additional Kikkoman Recipe Ideas please visit

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