Sesame Sake Pork Medallions

Ingredients

Contains: milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Holland House® Sake Cooking Wine
• 2 tablespoons brown sugar, not packed
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 1/2 pounds pork tenderloin
• 2 tablespoons toasted sesame seeds, or more if desired
• 2 tablespoons butter
• Minced green onion (garnish)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the pork tenderloin crosswise into 1-inch medallions and gently press each one flat to about 3/4 inch thick.

2. In a small saucepan, whisk the sake cooking wine, brown sugar, cornstarch and toasted sesame oil until smooth, then set aside.

3. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until golden. Transfer them to a plate.

4. Melt the butter in a large skillet over medium-high heat. Add the medallions and sear for about 3 minutes per side until browned.

5. Reduce the heat to medium and cook for 2 to 3 more minutes, until the thickest part of the pork reaches 145°F (63°C). Move the medallions to a plate and rest them for 3 minutes.

6. Stir the sake mixture and pour it into the skillet with the pan juices. Simmer over medium heat, stirring, for 2 to 3 minutes until thickened and glossy.

7. Spoon the sauce over the pork medallions, then sprinkle with the toasted sesame seeds and minced green onion. Add more sesame seeds if desired.