Alex Page's Grilled Orange and Chili Pork Medallions Alex Page's Grilled Orange and Chili Pork Medallions (The Good Stuff)
Difficulty
Portions
Prep time
Cook time
Novice
6-8
N/A
N/A
Ingredients
2 pork tenderloins, silver skins removed
¼ cup mayonnaise
Zest and juice of 1 large orange
2 tsp chili crisp
2 garlic cloves, minced
2 tbsp minced ginger
3 green onions, sliced
¼ cup roasted, salted peanuts, chopped
1 tbsp sesame seeds, toasted
Handful of freshly chopped cilantro
Directions
Cut pork into 1 inch thick medallions. Place pork medallions between two pieces of plastic wrap and slightly pound out. Place in a bowl along with mayonnaise, orange zest, chili crisp, garlic and ginger and toss to combine. Marinate in the fridge for at least 1 hour or up to 8 hours.
Preheat oven to 350ºF.
Heat a large grill pan over high heat, and working in batches, grill the pork medallions on one side until deeply charred and golden. Remove pork medallions to a parchment lined baking sheet and finish cooking in the oven until a thermometer inserted into the thickest medallion reads 165ºF.
Transfer cooked medallions to a serving plate and top with green onion, peanuts, sesame seeds and cilantro. Serve immediately.
