Sticky Char Siu Honey BBQ Pork Medallions Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to use. Slice the pork tenderloin into even 1.5-inch medallions to ensure consistency. Prepare the marinade by whisking the hoisin, honey, Shaoxing wine, five-spice, and red bean curd in a bowl until completely smooth.

Set aside a small portion of this glaze in a separate dish for basting during the cooking process to maintain food safety. Keep your scallions washed and sliced, and have your tongs and basting brush within easy reach for the high-heat searing phase.

Instructions

Preparation and Marination

1. 1Prepare the Pork
   Place the pork tenderloin on a clean cutting board. Using a sharp chef knife, slice the tenderloin into uniform 1.5-inch thick medallions. Ensure all pieces are roughly the same size to promote even cooking during the searing process.
   Look for uniform and consistent medallion shapes
   Tip Cut against the grain for the most tender final texture.
2. 2Marinate the Medallions
   In a large mixing bowl, combine the hoisin sauce, honey, Shaoxing wine, five-spice powder, and red bean curd. Whisk the mixture until the glaze is smooth and uniform. Add the pork medallions to the bowl and toss thoroughly until every piece is evenly coated in the marinade. Refrigerate for at least 15 minutes before cooking.
   Look for pork is fully coated in marinade
   Tip Reserve a small portion of the marinade for basting later to avoid cross-contamination.

The pork medallions should be uniform in size and thoroughly coated in the deep red marinade. The marinade should be smooth, aromatic, and free of lumps. Ensure the pork has been refrigerated for at least 15 minutes to allow the flavors to penetrate the surface of the meat before it hits the hot skillet.

Searing and Basting

3. 3Sear and Baste
   Heat a heavy cast-iron skillet over high heat until it reaches 425°F. Carefully place the pork medallions into the hot skillet. Sear for 3 minutes on the first side. Flip the medallions and continue to sear while brushing the pork continuously with the reserved honey glaze. Cook until the pork is sticky, blistered, and has reached an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes.
   Look for dark, caramelized, and sticky exterior finish
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch closely to ensure the sugars in the glaze do not burn too quickly.

The skillet must be hot enough to sizzle immediately upon contact. As you baste, the glaze should bubble and thicken into a dark, syrupy consistency. Look for a deep ruby-red color and slightly charred edges on the pork. The meat should feel firm yet springy to the touch, indicating it is nearing the safe internal temperature.

Resting and Serving

4. 4Rest and Serve
   Once the pork reaches 145°F (63°C) and has rested for at least 3 minutes, transfer the medallions to a clean plate. Top with freshly sliced scallions and spoon any remaining pan caramel over the top before serving immediately.
   Look for juicy, glistening and aromatic appearance
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serving immediately ensures the glaze remains hot and tacky.

After removing from the heat, the medallions should rest while the glaze settles into a glossy, sticky coating. The final dish should be vibrant, aromatic, and visually appealing.

Check that the internal temperature has reached 145°F (63°C) and that the scallion garnish is fresh and bright before presenting the final plate to the table.

Common mistakes

Avoid overcrowding the skillet, as this will drop the temperature and cause the pork to steam rather than sear, preventing the desired caramelized crust from forming. Do not skip the resting period, as it is essential for moisture retention.

Be cautious with the heat level; if the glaze begins to smoke excessively or turn black, reduce the heat slightly. Always use a food thermometer to verify the internal temperature of 145°F (63°C) rather than relying solely on visual cues.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this stage, the exterior should be deeply caramelized, sticky, and slightly charred. The meat will appear glistening and opaque throughout.

It is critical to let the pork rest for at least 3 minutes after removing it from the skillet; this allows the internal fibers to relax and the juices to settle, ensuring the medallions remain tender and succulent rather than dry.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest