Black pepper ladies pants is a playful, pepper-crusted pork dish that gets its name from the way the sliced medallions curl up like tiny trousers. It’s a quick, savory stir-fry or skillet meal that pairs a bold crust of cracked black pepper with a glossy soy-ginger sauce. The contrast of the spicy, crunchy exterior and the tender, juicy pork makes it a weeknight favorite that feels a little special.
Ingredients
- 1 lb (450 g) pork tenderloin, sliced into 1/2-inch (1.25 cm) medallions
- 2 tbsp (16 g) coarsely cracked black pepper
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, divided
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) brown sugar
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (8 g) cornstarch
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1/2 cup (75 g) thinly sliced scallions, for garnish
Instructions
- Pat the pork medallions dry with paper towels. In a small bowl, mix the cracked black pepper and salt. Press each medallion into the pepper mixture on both sides, coating evenly.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, chicken broth, and cornstarch until the cornstarch dissolves. Set aside.
- Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add half of the pork medallions in a single layer. Cook for 2–3 minutes per side, until browned and the internal temperature reaches 145°F (63°C) as checked with a food thermometer (USDA FSIS safe minimum for whole cuts of pork). Transfer to a plate. Repeat with the remaining oil and pork.
- Reduce heat to medium. Add the garlic and ginger to the skillet and cook for 30 seconds, stirring constantly.
- Pour the sauce mixture into the skillet. Bring to a simmer, scraping up any browned bits. Cook for 1–2 minutes until the sauce thickens slightly.
- Return the pork and any accumulated juices to the skillet. Toss to coat in the sauce. Cook for 1 minute more.
- Garnish with scallions and serve immediately.
Tips
- Substitutions: If you don’t have oyster sauce, use hoisin sauce mixed with a splash of fish sauce, or just add an extra tablespoon of soy sauce and a teaspoon of sugar.
- Don’t over-pepper: The crust should be bold, but if you’re sensitive to heat, reduce the pepper to 1½ tablespoons (12 g).
- Use a meat thermometer: Pork tenderloin cooks quickly and can dry out. Pull it at 145°F (63°C) and let it rest for 3 minutes before serving.
- Make it ahead: You can coat the pork in pepper and refrigerate for up to 24 hours before cooking. The sauce can be mixed a day ahead.
Serving Suggestions
Serve the pork over steamed jasmine rice or noodles to soak up the sauce. A side of stir-fried bok choy or green beans adds a fresh crunch. For a low-carb option, serve with cauliflower rice.
Variations
- Chicken version: Use 1 lb (450 g) chicken breast or thighs, sliced thin. Cook to 165°F (74°C) safe minimum.
- Spicy kick: Add 1 teaspoon (5 g) sriracha or red pepper flakes to the sauce.
- Vegetarian: Substitute firm tofu or seitan for the pork. Press the tofu well, coat in pepper, and pan-fry until golden. Use vegetable broth instead of chicken.
- Citrus twist: Replace the rice vinegar with fresh lime juice and add a teaspoon of lime zest to the sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of water or broth, stirring until heated through to 165°F (74°C). You can also microwave in 30-second intervals, but the pepper crust may soften. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why is it called “ladies pants�?
The name is a playful reference to the way the pork medallions curl up at the edges as they cook, resembling tiny trousers or pants. It’s a fun, descriptive name that has no historical significance.
Can I use pork loin instead of tenderloin?
Yes, pork loin works, but it’s leaner and can dry out faster. Slice it thinly and cook just until done. You may need to add a little more oil to the pan.
What if I don’t have rice vinegar?
Use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still good.
Can I make this without oyster sauce?
Yes, substitute with hoisin sauce or a mix of soy sauce and a little molasses. The sauce will be a bit sweeter and less savory.
How do I keep the pepper from burning?
Use medium-high heat, not high, and make sure the pan is hot before adding the pork. Also, don’t overcrowd the pan—cook in batches so the pork sears, not steams.
Is this dish spicy?
It has a noticeable bite from the black pepper, but it’s not fiery. If you’re sensitive, reduce the pepper or use a milder peppercorn like white pepper.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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