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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”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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