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Health Information Library Recipes Pork medallions with five-spice powder

Pork medallions with five-spice powder

Nutrition Facts

Serving Size 2 medallions
Calories 219

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 2 g
Total fat 11 g
Sodium 392 mg
Cholesterol 74 mg
Dietary fiber 1 g
Protein 25 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This pork tenderloin is marinated, so it stays tender, juicy and flavorful.

Ingredients

(Serves 4)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon green (spring) onion, including tender green top, minced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon five-spice powder
  • 1 pound pork tenderloin, trimmed of visible fat
  • 1 tablespoon olive oil
  • 1/2 cup water, plus 1 to 3 tablespoons as needed
  • 1/4 cup dry white wine
  • 1/3 cup chopped yellow onion
  • 1/2 head green cabbage, thinly sliced (about 4 cups)
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley

Directions

To make the marinade, combine the soy sauce, green onion, garlic, olive oil and five-spice powder in a shallow baking dish. Whisk to blend. Add the pork and turn once to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the pork occasionally.

Heat the oven to 400 F.

Remove the pork from the marinade and pat dry. Discard the marinade. In a large, ovenproof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add the 1/2 cup water to the pan.

Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160 F. Transfer the pork to a cutting board, cover with a kitchen towel, and let rest for 10 minutes.

Meanwhile, place the pan over medium-high heat. Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the yellow onion and cook for about 1 minute. Add the cabbage and 1 tablespoon of the remaining water. Stir well, reduce the heat to medium, cover and simmer until the cabbage is wilted, about 4 minutes. Add 1 to 2 tablespoons additional water, if needed.

Slice the pork tenderloin into 8 medallions. Divide the medallions and the wilted cabbage among individual plates and garnish with parsley. Serve immediately.

Last Updated: June 13th, 2017