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We are on the verge of swimsuit season after all…

Guess I’m feeling a little homesick today: 

• 1 lb. pork tenderloin
• coconut milk (full fat, not lite)
• red curry paste
• coarsely ground peanuts (You can buy shelled peanuts and crush them yourself.)
• brown sugar
• low sodium soy sauce
• fish sauce (Try to find this and use it if you can – it’s worth the taste difference in my opinion.)
• 1 lime
• kosher salt
• canola oil or cooking spray

https://www.facebook.com/Origins/posts/10151605005918713

I like grilling as much as the next girl. Which is to say, I have yet to change-out the gas tank on our grill… so, I made pork “satay” using a saute pan the other night. Also, I didn’t skewer the pork, so it wasn’t really satay. I have to say, I’m very pleased with the way it turned-out. The pork was tender and flavorful. And of course, if you’ve ever had the satay version, you know the sauce is delicious. The medallions cook in a jiffy, although if you’re using one medium to large sized saute pan, you’ll have to cook them in batches. Still, they only took me about 15 mins. to cook once pounded and marinated. I served them with jasmine rice and edamame.

Thai Pork Medallions with Peanut Sauce

2013-05-16 17:20:23

Serves 4

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Prep Time

1 hr 15 min

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