Pork Medallions with Peking Sauce



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

Red pepper sauce adds a distinct spicy flavor to pork medallions and is a favorite preparation among the people of Beijing (formerly known as Peking).


Cooking Methodpan-frying



Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free


Taste and Texturehot & spicy, meaty, salty, savory, sweet, tangy


  • 10 ounces pork tenderloin
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 small tomato, thinly sliced
  • Cilantro leaves, for garnish
  • ¼ cup vinegar
  • ¼ cup Chicken Broth
  • 2 tablespoons sugar
  • 3 Thai red or green peppers, seeded and minced
  • 2 teaspoons minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons ketchup
  • 1/8 teaspoon soy sauce


  1. Cut the pork tenderloin crosswise into ½-inch slices. Sprinkle with the salt and white pepper. Flatten the pork by pressing down with your knife or hand and dust with 2 tablespoons cornstarch.

  2. To make the sauce, in a small saucepan, combine the vinegar, chicken broth, and sugar. Bring to a boil over high heat. Stir in the Thai peppers and garlic. Combine the cornstarch with 2 tablespoons water and stir into the vinegar mixture until thickened, about 2 minutes. Stir in the ketchup and soy sauce. Set aside.

  3. Heat a nonstick skillet over high heat and add the vegetable oil. Panfry both sides of the pork until brown, about 2 minutes on each side. Add the sauce and cook about 1 minute.

  4. Arrange the pork in 2 rows on a platter, overlapping each piece slightly. Garnish with the tomato slices around the edge of the platter and place the cilantro leaves in the center.


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