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 together 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 1/2 teaspoon 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 about 3–4 minutes per side, until they reach 145°F. Transfer to a plate and rest 3 minutes.

6. 6.

   Pour the pan sauce into the hot skillet and bubble for about 1 minute, stirring up the browned bits. Return the rested pork to the skillet and turn briefly to coat.

7. 7.

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

Want more detail? See the temperature guide.