Pork Medallions in Caribbean Nut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The new approach to cooking is more sophisticated, more worldly. Curry, ginger, soy sauce, and coconut milk are virtually staples in the pantry of the new millennium. Ingredients:
6 garlic cloves, peeled |
4 teaspoons chopped peeled fresh ginger |
2 teaspoons cumin seeds |
1/4 teaspoon curry powder |
1/4 teaspoon crushed red pepper |
1/4 cup unsalted, dry-roasted peanuts |
1 tablespoon hot water |
1 (1-pound) pork tenderloin, trimmed |
cooking spray |
2 tablespoons low-sodium soy sauce |
6 tablespoons water, divided |
2 cups thinly sliced red onion |
3 tablespoons light coconut milk |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
4 cups hot cooked long-grain rice |
Directions:
1. Place garlic cloves in a food processor, and process until minced. Add ginger, cumin, curry, and red pepper, and process until blended. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl 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 meat mallet or rolling pin. Coat pork with cooking spray. Heat a large nonstick skillet over medium-high heat. Add pork; sauté 2 minutes on each side or until browned. Place pork in a shallow bowl. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
3. Add onion to pan; sauté 3 minutes. Add 1/4 cup peanut mixture; cook 4 minutes. Stir in 1/4 cup water, coconut milk, sugar, salt, and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute. Combine remaining peanut mixture with rice. Serve pork and sauce with rice.
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