BESTSELLING The Feel-Good Meal Plan Cookbook 
Ginger Garlic Pork Medallions
This recipe is just barely modified from Canadian Living as it was pretty much perfect as is. I just cut back on the oil and a touch on the sugar as I felt the extra wasn’t needed and allowed the other flavors to stand out even more!
Pork is another great lean protein option low in both total fat and saturated fat. Mix it up a bit this week and give this recipe a try, you won’t be disappointed!
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Ginger Garlic Pork Medallions
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dishes
- Method: Baked or Grilled
- Cuisine: Asian Inspired
Description
This dish is packed with flavor! Pair with grilled veggies and roasted potatoes or rice for a complete, balanced meal your whole family will love!
Ingredients
Scale
- 1 lb pork tenderloin, sliced into 2 inch thick medallions
- 1 green onion, thinly sliced on bias
Marinade
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp vinegar
- 1 tsp granulated sugar
- fresh ground pepper to taste
Instructions
- In a bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper.
- Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator.
- Add pork chops to dish, turning to coat.
- Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours.
- Place chops on grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside (12 to 15 minutes).
- Transfer to cutting board and tent with foil. Let stand for 5 minutes.
- To serve, slice thinly across the grain.
- Spoon reserved marinade over pork; sprinkle with green onion.
Serve and Enjoy!
I tried this recipe, I’m unsure how it tasted, but my family chowed down without complaints! At the time of making this recipe, I noticed it specified vinegar, but didn’t further mention what type of vinegar, so I didn’t have a chance to ask ahead of time. I went with white distilled, and used less than what the recipe called for, because I’m not fluent in flavor profiles/combinations. Is there a particular type of vinegar to use in this recipe?
Thank you!
Happy to hear your family enjoyed it Kelly! Good catch on the vinegar! Any work but I typically use white vinegar for this recipe. Is there anything you’d adjust next time based on how it turned out?
Hi Lindsay. I am making this tonight, but am unsure what side dish to compliment it with.
I can only think of either steamed rice ofmr Asian inspired vegetables.
Cheers,
Richard
Hi Richard! This is also delicious with potatoes or any kind (roasted, baked, even mashed). I also enjoy roasted cauliflower with it or a kale salad (there are a few on the blog if you search Kale in the search bar!) Hope that helps and would love to know what you end up serving it with!
Hi Lindsay. Thanks for your reply. The dish itself was lovely and I didn’t modify it in any way. Given it already had an Asian influence, I sided it with broccoli, roasted with garlic, then tossed in soy sauce and sesame oil. As well as creamed coconut rice with a small amount of torn fresh coriander mixed through.
Wow! This sounds incredible! So happy to hear you enjoyed the dish and I think I’ll have to take a page from your book with the sides next time I make it!
Hi. I’d like to know how to cook this in the oven?
Thanks
Hi Tina! I haven’t tested this recipe in the oven so can’t say for sure but 25-30 mins at 400F would be a good estimate! Make sure to let it rest 5-10 minutes before slicing into it. Would love to hear if you try it out!
I cooked this after marinating the pork for 24H. It is winter so no BBQ but seared it in a frying pan and finished the cooking in the oven. It is incredible how deep the flavour was. A really nice recipe.
I’m so happy to hear you enjoyed the recipe. And what a great substitution for the BBQ! Thanks for sharing Marie-Annick!