Pork Medallions in Caribbean Nut Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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:
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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