Soy-Braised Pork Tenderloin, Mushrooms, and Leeks

(Originally posted in April 2011.) I put off trying this recipe because I was intimidated by leeks. I finally watched a few YouTube videos about how to clean them, and I’m glad I did. Leeks are delicious, and this super-easy recipe has become a once-a-week staple at our house.

Ingredients:

  • 3 teaspoons olive oil, divided
  • 4 leeks, cleaned and halved lengthwise
  • 1 pound mushrooms, cleaned and quartered
  • 1 tablespoon soy sauce
  • 4 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • 1 pound pork tenderloin, trimmed of visible fat and cut into 1-inch thick medallions
  • 1 tablespoon lime juice
  • 1 tablespoon water

Directions:

  1. Heat 1 teaspoon oil in a large skillet on medium for 1 minute. Carefully place leeks, cut sides down, across the bottom of the hot pan. Cook undisturbed for 4 minutes, then flip over.
  2. Add mushrooms and soy sauce. Cover, reduce heat to medium-low, and simmer for 5 minutes.
  3. Stir in garlic and ginger and continue to simmer for at least 5 more minutes. Remove from heat and set aside.
  4. In another large skillet, heat remaining 2 teaspoons oil on medium for 1 minute.
  5. Arrange pork in pan. Cook 2 minutes, then flip over each medallion and repeat until pork is cooked through.
  6. Add medallions to leeks mixture. Deglaze the skillet used to cook pork by removing it from heat and adding 1 tablespoon water and 1 tablespoon lime juice. Rub spatula across bottom of pan several times to bring up the juices and add to the mushroom mixture.
  7. Cook everything, uncovered, for 2 minutes over medium heat.
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5 Responses

  1. Renae…I found the site! I can’t wait to explore it more :)

  2. How exactly do you cut this medallion shape?

  3. Sharp knife. Cut “log” into slices.

  4. I am a meat idiot. Thanks for explaining (I was envision pork chops and thus got further confused).

  5. You need to add “lime” to the ingredients list. ;)

    Signed, someone who read the ingredient list but not all the directions before beginning to cook this tonight for dinner

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