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Pork with Ginger Sauce and Apple-Onion Flans

Source: Food & Wine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
Mary Beth and Roland Liccioni make use of the pickled ginger served with sushi for the pork's sweet tangy sauce. The dish synthesizes the classical French training they share with Roland's Vietnamese heritage.
2 1/2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon plus 1/2 teaspoon olive oil
1/2 tablespoon finely chopped onion or shallot
1/2 tablespoon finely chopped carrot
3/4 teaspoon finely chopped fresh ginger
1 cup chicken stock or canned low-sodium broth
1/2 teaspoon julienned pickled ginger
1/8 teaspoon finely grated lime zest
1 1/2 pounds pork tenderloin, trimmed and cut into 12 medallions
salt and freshly ground pepper
1 lime, cut into 8 wedges
Apple-Onion Flans
Other necessary recipes:
Apple-Onion Flans
In a small nonreactive saucepan, bring the sugar, vinegar and lemon juice to a boil over high heat. Cook until golden and reduced to 1 1/2 tablespoons, about 3 minutes.

In another small saucepan, heat 1/2 teaspoon of the olive oil. Add the onion and carrot and cook over moderate heat, stirring, until softened, about 4 minutes. Add the sugar-vinegar syrup, fresh ginger, and chicken stock and boil over high heat until reduced to about 1/2 cup, about 15 minutes. Strain the sauce into a small bowl. Stir in the julienned pickled ginger and lime zest.

Heat the remaining 1 tablespoon olive oil in a large, heavy, nonreactive skillet. Season the pork on both sides with salt and pepper. Add the medallions to the skillet, in batches if necessary, and cook over high heat until browned and crisp, about 3 minutes per side for medium. Arrange the pork on 4 plates and keep warm.

Add the ginger sauce to the skillet and bring to a simmer over high heat, scraping up any browned bits. Spoon the sauce over the pork and garnish with the lime wedges. Unmold an Apple-Onion Flan onto each plate and serve at once.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 458
Fat. Total: 25g
Fiber: 2g
Carbohydrates, Total: 19g
Sodium: 172mg
% Cal. from Fat: 49%
Cholesterol: 197mg
Protein: 40g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Russell, NY Reviewed: 08/26/2010
Great dish, but be prepared to wash a lot of pans
The pork portion of this recipe was straightforward and yielded a terrific dish. The flans were very good as well. My problem with the recipe is that I felt like I was using so many pans and, in the end, that I spent more time cleaning up than actually cooking.
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