Pork Medallions In Caribbean Nut Sauce Recipe

Name: Pork Medallions In Caribbean Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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; saute 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.
4
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5
.

1088

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 garlic cloves, peeled, 4 teaspoons chopped peeled fresh ginger, 2 teaspoons cumin seeds, 1/4 teaspoon curry powder, and more.

Yes, Pork Medallions In Caribbean Nut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Medallions In Caribbean Nut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions