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: 3 teaspoons garlic, minced; 3 teaspoons gingerroot, chopped; 2 teaspoons cumin seeds; ¼ teaspoon red curry paste; ¼ teaspoon crushed red pepper flakes; ¼ 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; ½ teaspoon salt; ⅛ teaspoon black pepper; 4 cups hot cooked long-grain rice

Servings: persons

3 teaspoons garlic, minced
3 teaspoons gingerroot, chopped
2 teaspoons cumin seeds
¼ teaspoon red curry paste
¼ teaspoon crushed red pepper flakes
¼ 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
½ teaspoon salt
⅛ teaspoon black pepper
4 cups hot cooked long-grain rice

1
Place garlic, ginger, cumin, curry paste and red pepper in food processor or blender, until blended.
2
Add peanuts and 1 Tbsp hot water; pulse until well blended, scrapping sides of container occasionally.
3
Cut pork crosswise into 1 inch slices.
4
Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/2 inch thickness using a heavy skillet.
5
Coat pork with cooking spray.
6
Heat a large nonstick skillet over medium-high heat.
7
Add pork pieces; saute 2 minutes on each side or until browned.
8
Place pork in a shallow bowl.
9
Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits.
10
Add soy sauce mixture to pork; keep warm.
11
Add onion to pan; saute 3 minutes.
12
Add 1/4 cup peanut mixture; cook for 4 minutes.
13
Stir in 1/4 cup water, coconut milk, salt and black pepper.
14
Return pork mixture to pan; bring to a boil.
15
Reduce heat; simmer 1 minute.
16
Combine the remaining peanut mixture with rice.
17
Serve pork and sauce with rice.

1069

kcal

Calories

Fat

162

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 3 teaspoons garlic, minced, 3 teaspoons gingerroot, chopped, 2 teaspoons cumin seeds, ¼ teaspoon red curry paste, 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