Pan-Seared Pork Medallions with Chipotle-Ginger Glaze
To Serve 6.
Pork:
1/3 cup canola oil
2 large pork tenderloins, about 1-3/4 to 2 pounds total, trimmed of silverskin and
sliced into ½-inch thick rounds
4 cups all-purpose flour, seasoned with 2 teaspoons each salt, pepper,
granulated garlic, and paprika
Chipotle-Ginger Glaze:
¼ cup minced fresh ginger
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup fresh lime juice
1 cup firmly packed dark brown sugar
4 large garlic cloves, minced
2 chipotle chiles in adobo sauce, minced
Begin by making the Chipotle ginger Glaze. Combine all ingredients in a heavy saucepan over medium heat; whisk to blend well. Simmer for 8 minutes, whisking occasionally. Remove from heat and puree mixture in blender until smooth. Set aside.
To cook the pork, heat the canola oil in a heavy-bottomed 12-inch skillet over medium heat. Dip each pork medallion in seasoned flour. Add to the skillet in batches, quickly searing just until the pork turns opaque, and turning once, about 4 minutes total. Repeat with all medallions. Drain oil from skillet and stir in the Chipotle-Ginger Glaze, stirring to scrape up all browned bits from bottom of pan. Return all of the pork to the skillet and cook just to heat through. Serve hot, allowing 4-5 pieces per serving.
