Five-Spice Pork Medallions with Kumquats and Peppers

This sweet-savory dish is made with tender, seared medallions of pork that are seasoned with five-spice powder and served with a citrusy blend of fresh kumquats, sweet red peppers, jalapeños and scallions. Delicious served with our Orange-Ginger Rice (recipe included).

Five-Spice Pork Medallions with Kumquats and Peppers
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  • Ingredients:
  • 1 lb pork tenderloin
  • Five-spice powder
  • Salt and freshly ground black pepper
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 3 tablespoons vegetable oil, divided
  • 1 clove garlic, chopped
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 2 jalapeño peppers, seeded and sliced
  • 1 pint kumquats, quartered lengthwise, seeds removed
  • 6 scallions, cut into 1-inch pieces

Preparation:
Trim any fat and silver skin from the pork tenderloin and slice it into 3/4-inch thick medallions. Season the medallions on both sides with five-spice powder, salt and pepper and set aside.

Combine the orange juice, soy sauce and hoisin in a small bowl and set aside.

Heat 2 tablespoons of vegetable oil in a large heavy skillet over medium-high heat. Add the pork and sear until golden brown, 1-1/2 minutes per side. Transfer to a plate and set aside.

Add the remaining tablespoon of vegetable oil to the pan. Add the garlic and sauté 30 seconds until fragrant. Add the red bell pepper and sauté until crisp-tender, 3 minutes. Add the jalapeños and kumquats and stir in the orange juice mixture.

Cook until bubbly, then using a slotted spoon, transfer the pepper-kumquats mixture to a bowl. Return the pork to the pan and cook for 2 to 3 minutes longer, turning the medallions over several times to coat with sauce.

To serve, plate a portion of rice (either plain steamed or the Orange-Ginger Rice below), surround with peppers and kumquats and top with slices of pork.

Makes 4 servings

  • Orange-Ginger Rice
  • 1 cup long grain white rice (we like to use basmati)
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh ginger, finely chopped
  • 3/4 cup orange juice
  • 3/4 cup water
  • 1 tablespoon butter
  • Salt and freshly ground black pepper
  • Grated orange zest (optional)

Preparation:
Heat the vegetable oil in a saucepan over medium heat. Add the ginger, season with a pinch of salt and cook, stirring frequently, until soft and fragrant. Add the rice and continue cooking for 2 to 3 minutes, stirring to coat the rice with the oil. Add the orange juice and water, cover, and cook until the rice is tender and all of the liquid is absorbed, 10 to 12 minutes. Stir in the butter until melted, season to taste with salt and pepper and add orange zest if desired.

Makes 4 servings

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