Hawaiian BBQ Pork Medallions

Ingredients

• 2 Green Onions
• 1 Pork Tenderloin
• 2 fl. oz. Teriyaki Glaze
• ½ fl. oz. Toasted Sesame Oil
• 2 fl. oz. Seasoned Rice Vinegar
• 6 fl. oz. Pineapple Juice
• ½ oz Mayonnaise
• 8 oz Slaw Mix
• 1 tsp. Sriracha
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Give the pan plenty of time to preheat to get a good sear on the Quite the misnomer, a pineapple is not an apple or pine. It’s actually

2. 2

   Prepare the Ingredients: Trim and cut 2” pieces from green tops of green onions. Slice pieces into very thin strips and place (optional). Trim and thinly slice remaining green onions on an angle, keeping white and green portions separate. Rinse pork tenderloin and pat dry. On a separate cutting board, slice tenderloin into 8-10 medallions, ½”-¾” thick. Season both sides with ¼ tsp. salt and ¼ tsp. pepper.

3. 3

   Add Slaw and Finish Marinating Pork: to coat. Season with a pinch of salt and pepper and set aside. Remove pork from marinade and pat very dry with paper towels. Reserve marinade.

4. 4

   Marinate the Pork: white portions of green onions, half the sesame oil (reserve remaining for slaw dressing), half the rice vinegar (reserve remaining for slaw dressing), and half the pineapple juice (reserve remaining for glaze). Place pork medallions in marinade, toss to coat evenly, and let sit 10 minutes. While pork marinates, make dressing.

5. 5

   Cook the Pork: medium-high heat. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove pork to a plate. Add marinade, remaining pineapple juice, and half the Sriracha to pan and cook, stirring occasionally, until a sticky glaze forms, 3-4 minutes. Taste, and add remaining Sriracha if desired. Remove from burner, return pork and any accumulated juices to pan, and flip to coat.

6. 6

   Make the Dressing: remaining rice vinegar, remaining sesame oil, green portions of green onions (reserve “curling” green portions for garnish), and a pinch of salt and pepper.

7. 7

   Plate the Dish: Place a serving of slaw in middle of a plate. Serve pork medallions and sauce against slaw. Garnish with curled green portions of green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used three times. White portions are added to marinade, green portions are added to dressing, and curls rice vinegar are used twice. Half of both are added to marinade and remaining goes is used twice. Half is added to marinade and remaining is in hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time