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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Sear the Shishito Peppers
Stem shishito peppers and halve lengthwise.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishito peppers to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Remove from burner. Transfer shishito peppers 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 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 shishito peppers and combine. Set aside.
Cook the Pork Medallions
Return pan used to cook shishito peppers 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, 3-5 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, drizzling peanut sauce over pork medallions and garnishing with wonton strips. Garnish slaw with remaining cilantro. Bon appétit!
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