Pork Medallions in Caribbean Nut Sauce

Name: Pork Medallions in Caribbean Nut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 teaspoons garlic, minced; 3 teaspoons gingerroot, chopped; 2 teaspoons cumin seeds; 1/4 teaspoon red curry paste; 1/4 teaspoon crushed red pepper flakes; 1/4 cup unsalted peanuts; 1 tablespoon hot water; 1 lb pork tenderloin, trimmed; cooking spray; 2 tablespoons soy sauce; 6 tablespoons water, divided; 2 cups red onions, thinly sliced; 3 tablespoons coconut milk; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 4 cups hot cooked long-grain rice

Submitted by Debi9400

"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"

Download

Ready In:: 30mins
Ingredients:: 16
Serves:: 4

ingredients

3 teaspoons garlic, minced
3 teaspoons gingerroot, chopped
2 teaspoons cumin seeds
¹⁄₄ teaspoon red curry paste
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₄ cup unsalted peanuts
1 tablespoon hot water
1 lb pork tenderloin, trimmed
cooking spray
2 tablespoons soy sauce
6 tablespoons water, divided
2 cups red onions, thinly sliced
3 tablespoons coconut milk
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon black pepper
4 cups hot cooked long-grain rice

directions

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.
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.
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.
Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
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.
Combine the remaining peanut mixture with rice.
Serve pork and sauce with rice.

Questions & Replies

Got a question? Share it with the community!

Reviews

This dish got an enthusiastic thumbs up from my dinner guests tonight, and a 5 star rating. The men especially enjoyed it, and I am glad that I doubled the recipe to have some left-overs for tomorrow. When I make this next, I think I will follow a method I use in East Indian cooking, namely, I will fry the cumin seeds briefly in about 1 tsp of oil till they turn reddish, and then add and fry the onions, ginger and garlic till softened before making the rest of the sauce as written. I certainly enjoyed the sauce very much, but I wonder if cooking the garlic and ginger longer would further enhance the flavour. This is a dish that will be appreciated for family meals, but is certainly attractive and tasty enough for company.

Sweet Baboo