Glazed Pork Medallions with Soy-Laced Peach and Ginger Sauce

FOR THE SAUCE

1. Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized.
2. Add preserves. Increase heat to high; bring to boil, stirring frequently.
3. Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander. Cool completely.
4. Store in covered plastic container in refrigerator up to 2 weeks. Stir well before using.
   * To crack coriander seed, place in plastic food storage bag; close securely. Pound with meat mallet or hammer until seeds crack.
   Makes about 4 cups sauce.

FOR THE DISH

1. Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.
2. Brown pork on both sides in hot oil over medium-high heat in large skillet with cover. Reduce heat to medium-low; cover and cook 2 minutes.
3. Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
4. Remove pan from heat; spoon 1/3 cup Sauce evenly over pork.
5. Serve with additional Sauce.

TIPS

• Serve Sauce with egg rolls, chicken fingers or scallion pancakes.
• Or, use to glaze grilled chicken and shrimp, or roasted turkey and duck.

Recipe developed by Stan Frankenthaler, Executive Chef and Owner, Salamander, Boston, Massachusetts.