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Pork Medallions in Caribbean Nut Sauce

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“Nice savory dish with a bit of sauce to set it off and served with rice. Adapted from an old issue of Cooking Light Magazine. Preparation includes cook time”

Ingredients Nutrition


  1. Place garlic, ginger, cumin, curry paste and red pepper in food processor or blender, until blended. Add peanuts and 1 Tbsp hot water; pulse until well blended, scrapping sides of container occasionally.
  2. Cut pork crosswise into 1 inch slices. Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/2 inch thickness using a heavy skillet. Coat pork with cooking spray.
  3. Heat a large nonstick skillet over medium-high heat. Add pork pieces; saute 2 minutes on each side or until browned. Place pork in a shallow bowl.
  4. Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
  5. Add onion to pan; saute 3 minutes. Add 1/4 cup peanut mixture; cook for 4 minutes. Stir in 1/4 cup water, coconut milk, salt and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute.
  6. Combine the remaining peanut mixture with rice.
  7. Serve pork and sauce with rice.

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