Saucy sriracha pork with radish-cucumber salad
2
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Photo, Erik Putz.
Sweet and spicy pork tenderloin medallions top a flavourful salad for a weeknight meal that's anything but boring.
Ingredients
1/3 cup marmalade
2 tbsp sriracha
1 tsp salt, divided
1/4 cup canola oil, divided
500 g pork tenderloin, sliced into 1/2-in. rounds
2 tbsp white balsamic vinegar
2 tsp Dijon mustard
1 English cucumber, peeled into ribbons
250 g radishes, thinly sliced (2 cups)
2 cups baby arugula
Instructions
WHISK marmalade with sriracha and 1/2 tsp salt in a medium bowl. Reserve 2 tbsp mixture in a large bowl and set aside.
TOSS pork with remaining 1/2 tsp salt in a medium bowl. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then pork. Cook, adjusting heat as needed, until bottom is golden and cooked through, 1 to 2 min per side. Add to marmalade-sriracha mixture as they’re done. Toss to coat.
WHISK vinegar and Dijon into reserved 2 tbsp marmalade mixture in large bowl. Gradually add remaining 3 tbsp oil while whisking until combined. Toss cucumber, radishes and arugula with dressing, then season with pepper. Divide among plates, then top with pork.
Nutrition (per serving)
Calories 363, Protein 29g, Carbohydrates 25g, Fat 16g, Fibre 2g, Sodium 795mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.