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Roasted Pork Medallions with Caramelized Cabbage and Pan Sauce

Prep 12 min Cook 22 min Difficulty 3/5

Quick pork medallions with caramelized cabbage in a soy-fish pan sauce. One-pan finish, serves 4.

Why this recipe works

This roasted pork medallions recipe pairs caramelized cabbage with a savory soy-fish pan sauce. It’s practical for weeknights and serves 4 portioned meals. Suitable for cooks who want a quick one-pan finish with a bright finish.

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Key takeaways

Use even pork medallion size for consistent cooking
Balance sweetness with bright acid at the end
Sauce builds from fond with soy and fish sauce

Recipe guide

This roasted pork medallions recipe pairs caramelized cabbage with a savory soy-fish pan sauce. It’s practical for weeknights and serves 4 portioned meals. Suitable for cooks who want a quick one-pan finish with a bright finish.

A simple, tasty pork dish with a bright finishing note.

  • Use even pork medallion size for consistent cooking
  • Balance sweetness with bright acid at the end
  • Sauce builds from fond with soy and fish sauce

1) Sear the pork medallions

Pat dry and season the pork with salt and pepper. In an ovenproof skillet, heat 1 tbsp olive oil over medium-high. Brown 1–2 minutes per side until golden. Remove to a plate.

2) Caramelize cabbage and aromatics

Add 1 tbsp butter and 1 tbsp olive oil to the skillet. Cook 3 cups shredded cabbage and 1 sliced shallot until edges caramelize, 6–8 minutes.

3) Finish in oven and serve

Stir in 1 tbsp soy sauce, 1 tsp fish sauce, and 1 tsp sesame oil. Nestle pork back in, bake 6–8 minutes at 400°F. Rest 5 minutes, then slice and toss cabbage with a squeeze of lemon or splash of rice vinegar; garnish with parsley or cilantro.

Ingredients

  • 8 ounce pork loin medallions (about 4 medallions)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cup thinly sliced green or savoy cabbage
  • 1 medium shallot thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lemon juice
  • 1 tablespoon chopped parsley or cilantro

Instructions

  1. Preheat oven to 400°F (200°C). Pat pork medallions dry and season with salt and pepper.
  2. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat and brown pork medallions 1–2 minutes per side until golden; transfer to a plate.
  3. Add butter and remaining 1 tablespoon olive oil to the skillet, then add thinly sliced cabbage and sliced shallot; cook, stirring, until edges begin to caramelize, about 6–8 minutes.
  4. Stir in soy sauce, fish sauce, and sesame oil and scrape up any browned bits from the pan.
  5. Nestle pork back into the cabbage, spoon some pan juices over, and transfer skillet to the oven for 6–8 minutes until pork reaches desired doneness.
  6. Remove from oven and let pork rest 5 minutes in the skillet so cabbage absorbs flavors.
  7. Slice pork medallions, toss the cabbage with a squeeze of lemon or a splash of rice vinegar to brighten, and sprinkle with chopped parsley or cilantro before serving.

FAQs

Can I use a different cut of pork? Yes, you can substitute with pork shoulder medallions, but cooking time may vary.
Can I make this dairy-free? Yes, omit or substitute butter with a dairy-free spread and use olive oil for the finishing oil.
What if I don’t have an ovenproof skillet? Transfer the pork and cabbage to a heatproof dish to finish in the oven.