Prep 30 mins
Cook 0 mins
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
- 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
- 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.
- 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.
- 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.
- Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
- 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.
- Combine the remaining peanut mixture with rice.
- Serve pork and sauce with rice.
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.