First, I must confess that this recipe for pork medallions is completely my husband’s recipe. It does take a while, but a lot of the time is inactive time. And, they are really delicious. I just love the flavor the Chinese Five Spice powder gives the pork. These are good anytime, but they would make a great Valentine’s Day dinner. We served them with kale and rice. The carrots are in cooked in with the pork and the rice is perfect for catching the liquid the meat is cooked in.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 4 1x
- 2 lbs. pork tenderloin, slice ¾ inch thick
- 1 tsp. Chinese Five Spice
- 3 cloves garlic, minced
- 1 cup soy sauce
- ½ cup beef broth
- ½ tsp. onion powder
- 1 Tbsp. canola oil
- 1 small onion
- 5 carrots
- salt and pepper to taste
- Whisk together five spice, garlic, soy sauce, beef broth, and onion powder.
- Add meat and marinate at least 30 minutes or up to overnight, covered and refrigerated.
- Salt and pepper meat to taste. Brown the meat in oil in a large pot in batches being careful not to crowd the pan.
- Slice the onion and peel and slice the carrots lengthwise.
- Saute the onions about 6 minutes in the pan that you sauteed the meat in.
- Add ½ cup water to the onions to deglaze the pan. Scrape the pan making sure to loosen all of the bits.
- Add the carrots and saute for another 5 minutes.
- Add back the pork and 2 cups water. Bring to a boil.
- Reduce heat to a simmer and cook 45 minutes or until carrots are tender.