Pork Medallion Served with Wild Rice
What You Will Need
Ingredients
- 227 g Pork tenderloin
- 113 g Red capsicum, small, diced
- 227 g Wild rice, cooked according to direction
- 1 tbsp. Parsley, chopped
- 1 Whole shallot, finely chopped
- 113 g Kidney beans, red, rinsed and drained
Seasoning
- 1 tbsp. Lee Kum Kee Panda Brand Oyster 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
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In a small bowl, combine Lee Kum Kee Premium Soy Sauce, 2 tbsp. olive oil, rice vinegar, sugar, Lee Kum Kee Pure Sesame Oil and black pepper (premium soy dressing). Mix well and set aside.
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Massage pork loin with 1 tbsp. Lee Kum Kee Panda Brand Oyster Sauce and 1 tsp. coarse black pepper.
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In a heated pan with oil, pan-fry pork loin until golden brown or until done.
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Let sit for 10 minutes. Slice into 1/4-inch thick pieces.
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Combine wild rice, kidney beans, shallot, parsley and red capsicum in a medium bowl
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Stir in Lee Kum Kee Premium Soy Sauce dressing and serve with sliced pork loin.