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Pork Medallions In Caribbean Nut Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

465.1
Calories
110 g
Calories From Fat
12.2 g
Total Fat
4.5 g
Saturated Fat
73.8 mg
Cholesterol
862.8 mg
Sodium
56.3g
Carbs
2.8 g
Dietary Fiber
3.7 g
Sugars
31.5 g
Protein
411 g
Serving Size

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Pork Medallions In Caribbean Nut Sauce

Features:
    Cuisine:

    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 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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pork Medallions in Caribbean Nut Sauce,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,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 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.,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


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    Combine the Remaining Peanut Mixture With Rice.

    7
    Done

    Serve Pork and Sauce With Rice.

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