Spicy Korean-Style Pork Medallions with Asian Slaw
This is the third and final recipe I've made from an article on pork tenderloin (out of Fine Cooking). All of the recipes were really good. I prepped most of tonight's dinner last night. The pork would have benefitted from a longer marinade time, and I cut back on some of the cooking oil.
- Spicy Korean-Style Pork Medallions with Asian Slaw (Fine Cooking #78, May 2006, p. 32)
Wine: Cline 1999 Syrah (Los Carneros, California). Good - I wouldn't have paired a Syrah with this salad, but the article suggested a lush, rtruity red with a lot of tannin. It worked surprisingly well.
I still haven't cooked a single thing from this issue. All of your pork recipes have looked and sounded fabulous! You'll probably go to hell though, for not having fish on Friday :)
I feel the burning heat from the flames already! Hehe.