I recently took a trip to visit my best friend Paige who now lives in New Jersey. She moved up there in the Fall of 2010 and while she's been able to come visit around various holidays, weddings and other special occasions, I sure have missed having her around. After Mr. Max and I got engaged, we decided to pick a time that I could go to visit her and see her new world. I don't know how much more quality time you can have after a 4 day road trip across the Northeast!
We had such a blast as we drove from Philadelphia, to Moorestown, to Atlantic City, to New York City, then back to Moorestown and Haddenfield. It was such a great time to catch up, goof off, laugh, talk about all thing past, present and future. We got to celebrate Max and my engagement, celebrate her new home almost finished becoming a first time home owner and just spend time with a best friend.
Paige did an incredible job picking dining establishments for our trip! Our second night in Atlantic City, she made reservations for us at Buddakan, a Asian-fusion restaurant within the Caesar's Palace Shops along the Boardwalk. The menu was full of small plates and not so small plates, all meant for sharing. We decided to pick two of the "small" plates, a crab fried rice and a beef lo mein. For our shared entree, we were torn between a pork tenderloin with Asian BBQ sauce or a chicken in ponzu sauce. We opted for the chicken and were definitely not disappointed! It was a half breast with a velvety browned butter sauce, with ponzu sauce stirred in and slightly thickened as it cooked. While incredibly satisfied with our choice, I still pined for the chance to try the pork dish so I decided to see what Mr. Max and I could do in the kitchen by creating our own!
This dish took under 30 minutes to prepare, great for a weeknight meal. Pork is so much more time efficient when you cook in medallion form, allowing a more even finish throughout each piece of meat and a faster cook time.
Nutritional facts can be found here, calculated at SparkRecipes.com; 1 serving is equivalent to 3 medallions of pork and 1/4 cup of sauce, totals 6 WW points.
Recipe yields 4 servings
- 1 lb. pork tenderloin
- 1/4 cup Tamari (low-sodium, organic soy sauce)
- 3 tbsp. Hoisin sauce
- 2 tbsp. tomato paste
- 1 tbsp. rice vinegar
- 1 tbsp. Sriracha (add more if you want the heat!)
- 1 tbsp. honey
- 1 tsp. ginger, minced
- Green onions, optional for garnish
In a large skillet, on medium-high heat, flash sear the pork for about 2 minutes on each side. By doing this, we are locking in the natural tenderness and moisture of the pork.
Take the seared pork and cut into half inch to one inch thick medallions, then dip in the BBQ sauce, coating both sides.
Set back in the pan, turning heat down to medium and cover, let cook for about 5 minutes.
Flip the medallions and let cook for another 3 minutes before performing the Rule of Thumb to test the level of doneness.
When done, remove from plate and set atop a bed of veggies or rice. Top with reserved sauce, garnish with green onions and enjoy!
Served with a simple asparagus and bell pepper saute