Pork Medallions in Caribbean Nut Sauce

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.

Yield: 4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 460
  • Calories from fat: 16%
  • Fat: 8.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.1g
  • Protein: 31.5g
  • Carbohydrate: 61.2g
  • Fiber: 3.1g
  • Cholesterol: 74mg
  • Iron: 4.5mg
  • Sodium: 554mg
  • Calcium: 69mg

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

Preparation

  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; 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.
  3. 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.
Note:

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.

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