This is the third and final recipe I’ve made from an article on pork tenderloin (out of Fine Cooking). All of the recipes were really good. I prepped most of tonight’s dinner last night. The pork would have benefitted from a longer marinade time, and I cut back on some of the cooking oil.

• Spicy Korean-Style Pork Medallions with Asian Slaw (Fine Cooking #78, May 2006, p. 32)

Wine: Cline 1999 Syrah (Los Carneros, California). Good – I wouldn’t have paired a Syrah with this salad, but the article suggested a lush, rtruity red with a lot of tannin. It worked surprisingly well.