Pork with Sriracha Sauce Recipe

Season 2 pork tenderloins (about 1/2 kg.) generously with 1 1/2 teasspoons salt and 1 teaspoon pepper, or to taste. Sear on all sides in a large cast iron pan until cooked through. Let rest before slicing into medallions.

Meanwhile, melt butter in medium-sized pan. Sweat onion, finely chopped, until soft. Stir in flour, cooking it until no longer raw. Pour in evaporated milk, 1/2 cup beef stock, and sriracha; stir until thickened. Season to taste. Keep warm.

Place saucepan with 1 cup of beef stock over medium heat. Add and simmer frozen green peas, thawed, until tender. Serve with medallions, sauce, and steamed rice.

Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.