Pork medallions with chili aioli

Freddie is still out of town and to be honest I could eat a boiled egg every night because that would save me the dishes as well as the time. The thing is that I want to teach my kids to try both different and healthy type of foods which means that I try to make everything from scratch (off course we do take out once in a while). So I was browsing the internet and was inspired by the asian flavors and decided to make use a pork tenderloin that I had waiting for me in the freezer.

flask

Pork Medallion

500 grams/1 pounds pork tenderloin

2 tablespoons Sesame Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Tamari Soy (gluten-free)

1 Minced Garlic Clove

1 tablespoon Grated fresh Ginger

Salt and Pepper

Sesame Seeds

Chili Aioli

1 Egg

1 Lime Juice

1 Minced Garlic Clove

1 tablespoon Dijon Mustard

1/2 Vegetable Oil

Chili flakes

How to: Start with slicing the pork tenderloin into medallions season salt and pepper both sides. Mix the ingredients for the marinade and brush the marinade on both sides of the medallions and sprinkle the sesame seeds on top. Roast them in the oven at 200C/400F for about 15-20 minutes till they are cooked through out. I made roasted Brussels sprouts that I tossed in sesame oil, salt and pepper.

Mix all the ingredients for the aioli except the vegetable oil, I chose to use less oil than a regular aioli as I want it to be more “sauce like” and not thick. Add the oil slowly while whisking and season with the chili flakes.

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2 thoughts on “Pork medallions with chili aioli

    • It was almost like a friday night dinner…the only thing missing was a glass of wine and my husband.
      Instead I had to rush to hockey practice and drink a glass of water…lol

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