Ingrédients pour Pork Medallions In Caribbean Nut Sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon cumin seeds
- 1 tablespoon red curry paste
- 1 teaspoon crushed red pepper flakes
- 1/2 cup unsalted peanuts
- 1/4 cup hot water
- 1 pound pork tenderloin
- cooking spray
- 1/4 cup soy sauce
- 1/4 cup water
- 1 medium red onion, sliced
- 1 (13.5 ounce) can light coconut milk
- salt to taste
- black pepper to taste
- 2 cups cooked long grain rice
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Comment préparer Pork Medallions In Caribbean Nut Sauce
- Combine garlic, ginger, cumin, curry paste, and red pepper flakes in a food processor or blender. Blend until smooth.
- Add peanuts and 1 tablespoon of hot water. Pulse until a coarse paste forms, scraping down the sides as needed.
- Place pork medallions between two sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each medallion to 1/2-inch thickness.
- Lightly coat pork with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add pork medallions and sauté for 2 minutes per side, or until browned.
- Remove pork from skillet and set aside in a shallow bowl.
- Add soy sauce and 2 tablespoons of water to the skillet, scraping up any browned bits from the bottom.
- Pour soy sauce mixture over the reserved pork.
- Add sliced onion to the skillet and sauté for 3 minutes.
- Stir in 1/4 cup of the peanut mixture and cook for 4 minutes.
- Add remaining 1/4 cup water and coconut milk. Season with salt and pepper.
- Return the pork to the skillet. Bring to a boil, then reduce heat and simmer for 1 minute, allowing the sauce to thicken slightly.
- Combine the remaining peanut mixture with cooked rice.
- Serve pork medallions and sauce over rice. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
14g
Fat
22g
Carbs
18g
