Pork Medallions with Hoison Reduction Sauce

1 tablespoon dark sesame oil 1/4 teaspoon crushed red pepper1 clove garlic, minced1 1/2-2 pounds thinly sliced pork medallions3 tablespoons water3 tablespoons dry sherry3 tablespoons hoisin sauce1 1/2 tablespoons dried cilantro2 cups cooked white riceSeveral green onions, sliced, for garnishCoat 12-inch skillet with cooking spray. Add chile oil over medium heat. When hot, add red pepper and garlic and sauté until garlic is fragrant, about 30 seconds. Add pork, cook 4 to 5 minutes per side or until browned. Remove from pan and place in warm oven.To the pan add the water, sherry, hoisin and cilantro over medium heat. Cook until slightly thickened, stirring constantly.To serve, divide rice among plates, top with pork and spoon sauce over all. Garnish with green onions.Serves four.Cook's notes: I serve this with cooked carrots and spiced apples. Pair it with a Riesling such as Joh. Jos. Prüm 2004 Graacher Himmelreich Kabinett.Nutrition values per serving: 375 calories, 10 g fat (3 g saturated), 29 g carbohydrates, 1 g fiber, 39 g protein, 111 mg cholesterol, 283 mg sodium.