Pork Medallion Served with Wild Rice
What You Will Need
Ingredients
- 230 g pork tenderloin
- 110 g red bell pepper, small, diced
- 230 g wild rice, cooked according to direction
- 1 Tbsp. parsley, chopped
- 1 whole shallot, finely chopped
- 110 g kidney beans, red, rinsed and drained
Seasoning
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavoured Sauce
- 3 Tbsp. LEe Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. black pepper, coarse
- 1 tsp. sugar
- 3 Tbsp. olive oil
- 1 Tbsp. rice vinegar
Made with
Lee Kum Kee products
How to make it
In a small bowl, combine Premium Soy Sauce, 2 Tbsp. olive oil, rice vinegar, sugar, Sesame Oil and black pepper (premium soy dressing). Mix well and set aside.
Massage pork loin with 1 Tbsp. Panda Oyster Flavored Sauce and 1 tsp. coarse black pepper.
In a heated pan with oil, pan-fry pork loin until golden brown or until done.
Let sit for 10 minutes. Slice into 0.5 cm thick pieces.
Combine wild rice, kidney beans, shallot, parsley and red bell pepper in a medium bowl
Stir in premium soy dressing and serve with sliced pork loin.
