INGREDIENTS:

MARINADE:

ASIAN SLAW:

MARINADE:

1. In a stainless steel bowl, combine all ingredients and mix with a whisk until well combined.
2. Trim the silver skin from the pork tenderloin. At a 45 degree angle, cut across the tenderloin approximately ¾ inch thick depending upon the thickness of tenderloin.
3. In a shallow pan, spread a thin layer of sauce across the bottom of the pan.
4. Lay bias cut 1 ½ oz. medallions on top of the sauce. Spoon a light coating of sauce over the pork, spreading evenly to ensure pork is fully coated.
5. Marinate for 4 hours.
6. Pull pork from marinade and drain. In a saute pan over medium-high heat, sear pork 2 minutes per side.

ASIAN SLAW:

1. Rinse all vegetables with cold water.
2. Peel carrots, cut the end of the zucchini, yellow squash and carrots.
3. Peel the red onion.
4. Using a French knife, slice all vegetables into 1/8 inch strips
5. Combine all ingredients in a large stainless steel bowl and toss until well combined.
6. Set aside in refrigerator.

WONTON:

1. Cut wonton wrapper in half from corner to corner. You should have 2 large triangles.
2. Place wonton in a 350 degree fryer and press half of the triangle down into grease using a dip net or spatula. This will cause the wonton to cook in an upright position.
3. When golden brown, remove from fryer and place onto a sheet tray lined with paper towels to drain. Reserve.