Careme

Instructions

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1. 1.

   Pat 12 ounces pork tenderloin dry and slice crosswise into 1/2-inch medallions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt; let stand 10 minutes while you prepare the other components.

2. 2.

   Make the slaw. Thinly shred 8 ounces green cabbage, cut 1/2 medium Gala apple into matchsticks, and thinly slice 2 green onions. Toss with 3/4 teaspoon Diamond Crystal kosher salt and 2 teaspoons rice vinegar; let stand at least 10 minutes.

3. 3.

   Mix the pan sauce:

   • 2 teaspoons soy sauce
   • 1 teaspoon rice vinegar
   • 1 teaspoon brown sugar
   • 2 garlic cloves, minced
   • 1 teaspoon fresh ginger, grated

   Stir until the sugar dissolves.

4. 4.

   Rinse 3/4 cup dry long-grain white rice. Bring it to a boil with 1 1/4 cups water and 1 1/2 teaspoons Diamond Crystal kosher salt. Cover, reduce to low, and simmer 15 minutes; turn off the heat and leave covered for 5 minutes.

5. 5.

   Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Sear the pork medallions for 1–2 minutes per side, until they reach 145°F. Transfer to a plate and rest 3 minutes.

6. 6.

   Add 3 tablespoons water to the pan sauce, then pour it into the skillet. Stir over medium heat for 30–45 seconds to loosen the browned bits and lightly thicken the sauce. Turn off the heat, return the rested pork, and turn to coat.

7. 7.

   Fluff the rice and divide it between two bowls. Top with the glazed pork and cabbage-apple slaw.

Want more detail? See the temperature guide.