Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 pound of pork tenderloin into 1-inch thick medallions and gently pound each to 1/2 inch thickness.

2. 2

   Combine 1 tablespoon of Hungarian sweet paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 minced garlic clove, and 1 tablespoon of vegetable oil in a bowl, then rub this mixture over the pork cutlets and let them marinate for at least 30 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then pan-sear the marinated pork cutlets for 3-4 minutes per side until golden brown and cooked through, and set them aside.

4. 4

   In the same skillet, add 0.5 finely diced red onion and the remaining 2 minced garlic cloves, cooking for 2 minutes until softened.

5. 5

   Stir in 1 cup of chopped fresh plums, 2 tablespoons of gochujang, 1 teaspoon of smoked paprika, the remaining 0.25 teaspoon of black pepper, and 1 tablespoon of apple cider vinegar, cooking for 5 minutes until the plums begin to soften.

6. 6

   Add 1 tablespoon of honey and 0.25 cup of chicken broth, bringing the mixture to a simmer and cooking for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

7. 7

   Return the pan-seared pork cutlets to the skillet and gently toss them in the gochujang-plum glaze to coat evenly before serving immediately.