Pork Medallions in Caribbean Nut Sauce

READY IN: 30mins
Recipe 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

Top Review by Sweet Baboo

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.

Ingredients Nutrition

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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