We could write a thousand words about shishito peppers, a pepper not as famous as it should be, a pepper that toils in the shadows without love and attention, the most underrated of peppers. But we think once you taste the slaw it's mixed in here, you'll be struck wordless. We also think the pork and peanut combination that's the star of this meal deserves it's own rapturous praise, the flavors melding together seamlessly as they do. A thousand words? We'd rather you had thousands of good meals with your new pepper friend.
Stem shishitos and halve lengthwise.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishitos to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Transfer to a mixing bowl.
Wipe pan clean and reserve.
Prepare the Ingredients
Mince cilantro, leaves and stems.
Coarsely chop wonton strips.
Pat pork tenderloin dry and, on a separate cutting board, slice tenderloin into medallions, ¾"-thick.
Make the Slaw
Add slaw mix, ponzu, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of salt and pepper to bowl with shishitos and combine. Set aside.
Cook the Pork Medallions
Return pan used to cook shishitos to medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, drizzling peanut sauce over pork and garnishing with wonton strips and remaining cilantro. Bon appétit!