Tender Pork Medallions with Sesame and Sake

A dish brings together juicy pork medallions with the nutty flavor of sesame and a splash of sake for a delightful twist. It’s quick to prepare and perfect for a tasty weeknight dinner that feels a little special.

Kitchen Tricks

Pat the pork medallions dry before cooking to get a nice sear.
Use a hot pan to lock in juices and keep the meat tender.
Let the pork rest for a few minutes after cooking to maintain moisture.

Ingredients 0/8

1 cup Holland House® Sake Cooking Wine 2 tablespoons brown sugar, not packed 1 teaspoon toasted sesame oil 1 teaspoon cornstarch 1 ½ pounds pork tenderloin 2 tablespoons toasted sesame seeds, or more if desired 2 tablespoons butter Minced green onion (garnish)

Why You'll Love Making This

This dish offers a perfect balance of tender meat and rich, savory flavors. The sesame adds a lovely nutty aroma, while the sake brings a subtle sweetness that enhances the pork. It’s quick to prepare, making it ideal for busy weeknights or special occasions.

Step 1

Mix the sake, sugar, sesame oil, and cornstarch in a small bowl until the cornstarch is completely dissolved. Set that aside for now.

Step 2

Slice the pork into pieces about half an inch thick, then season them with salt and pepper. Take half of the sesame seeds and press them onto one side of each pork slice.

Step 3

Heat some butter in a large skillet over medium-high heat. Once it’s hot, place the pork medallions seed-side down and cook them until they’re lightly browned, which should take around 8 minutes.

Step 4

While the pork is cooking, press the remaining sesame seeds onto the tops of the medallions. Flip the pork over and cook for another 4 to 6 minutes.

Step 5

Turn the heat up to high, pour in the sake sauce you set aside, and cook everything for a couple of minutes until the sauce starts bubbling and thickens a bit.

Step 6

Serve the pork with the sauce spooned over the top, then sprinkle on any leftover sesame seeds and some chopped green onion for a fresh finish.

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Best Serving Ideas

Serve with steamed rice or noodles to soak up the flavorful sauce. A side of sautéed greens or a fresh cucumber salad complements the richness and adds a refreshing crunch.

Refrigeration Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the meat. For longer storage, freeze portions and thaw overnight before reheating.

Frequently Asked Questions

Can I use a different type of cooking wine instead of sake?

Yes, you can substitute sake with dry white wine or mirin for a slightly different flavor.

How do I know when the pork medallions are fully cooked?

Cook until the pork reaches an internal temperature of 145°F and the juices run clear.

Can I prepare the sauce in advance?

Yes, you can mix the sake, sugar, sesame oil, and cornstarch ahead of time and refrigerate until ready to use.

What can I use if I don’t have toasted sesame oil?

You can substitute with regular sesame oil or a mild vegetable oil, but toasted sesame oil adds a richer flavor.

Is it necessary to use cornstarch in the sauce?

Cornstarch helps thicken the sauce, but you can omit it for a thinner consistency.

Can I cook this recipe without butter?

Yes, you can use oil instead of butter, but butter adds a nice richness to the dish.

What side dishes pair well with this pork?

Steamed rice, sautéed vegetables, or a simple green salad complement the flavors nicely.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or microwave.