Pork Medallions in Caribbean Nut Sauce

Pork Medallions in Caribbean Nut Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell
The new approach to cooking is more sophisticated, more worldly. Curry, ginger, soy sauce, and coconut milk are virtually staples in the pantry of the new millennium.


4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 460
Caloriesfromfat 16 %
Fat 8.9 g
Satfat 2.1 g
Monofat 3.9 g
Polyfat 2.1 g
Protein 31.5 g
Carbohydrate 61.2 g
Fiber 3.1 g
Cholesterol 74 mg
Iron 4.5 mg
Sodium 554 mg
Calcium 69 mg


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


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.

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; sauté 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.

Add onion to pan; sauté 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Elizabeth J. Taliaferro,

Cooking Light

March 2001
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