Pork Medallions in Caribbean Nut Sauce

Finally, a new recipe! We’ve been busy lately, and sticking to the tried and true recipes. Here is something I’ve been waiting to try for the past two weeks. The original recipe made no sense to me, so this is my version. The original came from my trusty Cooking Light Complete Cookbook. Hope you enjoy as much as we did!

Pork Medallions in Caribbean Nut Sauce
Prep time: 25 min
Cook time: 35 min
Yields 4 servings

6 garlic gloves, peeled
4 tsp fresh ginger
2 tsp cumin powder
1/4 tsp curry powder
1/4 tsp red pepper flakes
1/4 cup unsalted peanuts
1 tbsp hot water
1 lb pork tenderloin, trimmed
2 tbsp soy sauce
1/2 red onion, thinly sliced
1/2 can (7oz) light coconut milk
1 tbsp brown sugar
pinch of salt
dash of pepper

Place garlic in food processor, process until minced. Add ginger, cumin, curry, red pepper flakes, and process until blended. Add peanuts and 1 tbsp hot water, pulse until well blended.

Cut pork into 1/2″ rounds. Heat oil in pan (not teflon/non-stick, you want to get brown bits) over medium-high heat. Brown pork for 2 minutes on each side. Remove and set aside in shallow bowl. Add soy sauce to pan and scrape up any brown bits. Pour soy sauce over pork, return pan to heat.

Add onion to pan, and saute 3 minutes. Add peanut mixture, cook 4 minutes. Stir in 1/2 can of coconut milk, sugar, salt, pepper; add pork and soy sauce to pan, and bring to a boil. Simmer 5 minutes until pork is cooked / warmed through.

Serve over rice.

For thinner sauce, add more coconut milk or water. For thicker sauce, use less coconut milk.

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