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Five-Spice Pork Medallions

4 c Hot cooked rice; if desired
1 c Chicken broth
2 tb Soy sauce
1/2 ts Five-spice powder; (up to 3/4)
1/2 ts Grated ginger root
1 Garlic clove; minced
3/4 lb Pork tenderloin; cut crosswise into 1/2-inch slices
1 tb Cornstarch
1 tb Oil
1 c Fresh pea pods; trimmed
1 Red bell pepper; cut into 1/4-inch strips
1 cn (14-oz.) baby corn nuggets; drained


Cook rice as directed on package. Keep warm.

In medium bowl, combine broth. Soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least 1/2 hour or up to 6 hours.

When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. Bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.


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