Thai Pork Medallions with Peanut Sauce
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 Sauce2013-05-16 17:20:23Serves 4Prep Time1 hr 15 minCook Time15 minTotal Time1 hr 30 minPrep Time1 hr 15 minCook Time15 minTotal Time1 hr 30 minIngredients
- 1 lb. pork tenderloin
- 1/2 cup coconut milk, divided (full fat, not lite)
- 2 TBSP red curry paste, divided
- 2/3 cup coarsely ground peanuts
- 1 TBSP brown sugar
- 1 TBSP low sodium soy sauce
- 1 TBSP fish sauce (Try to find this and use it if you can. Otherwise use 2 TBSP total of soy sauce.)
- 1 lime, zested AND the juice of that lime
- kosher salt
- canola oil or cooking spray
Suggested other accompaniments
- Step 1: Thaw the pork tenderloin in the fridge overnight if needed. Make sure you have enough time to marinade the pork for 1 hour before having to cook it.
- Step 2: Slice the tenderloin crosswise into 16 rounds. Place the rounds between two pieces of plastic wrap and pound them with a meat mallet to 1/8"-1/4" thickness. (If you don't have a meat mallet, a well-made sauce pan may do the trick.) You may need to pound the rounds in batches.
- Step 3: Combine 1/4 cup of the coconut milk (Don't forget to shake the can before you open it.) with 1 TBSP of the red curry paste in a medium to large sized bowl. Place the medallions (It's okay if they're not really round anymore.) into that marinade. You're going to have to move the medallions around to distribute the marinade evenly across them. Cover the bowl and refrigerate the pork for an hour.
- Step 4: About 30 minutes before it's time to take the medallions out of the fridge, start making the peanut sauce. In a small to medium sized bowl, combine the other 1/4 cup of coconut milk, the other TBSP of red curry paste, the lime juice and zest, brown sugar, soy sauce, fish sauce, and peanuts. Set the sauce aside and do not refrigerate it until it's time to put any leftovers away after dinner.
- Step 5: Start heating pots of water to boil if you're making edamame and rice as accompaniments to the pork. Remove the pork medallions from the fridge.
- Step 6: Put about a TBSP of oil into a medium to large sized saute pan (or a little less oil, if the pan is non-stick). Heat the oil over medium-high heat for a minute. Place the medallions in the pan and salt the not-yet-cooked portion of them. The pork will cook in only 2 to 3 minutes per side. You can check to see if each side is done by lifting the edge of one of the medallions with tongs. If the pork is just starting to brown, it's cooked on that side.
- Step 7: Make/Cook the pork accompaniments. Place the cooked pork medallions on a plate and cover them with foil. Again, you may need to cook the medallions in batches.
- Step 8: Plate the pork medallions and accompaniments. Spoon some of the peanut sauce over the medallions or alternatively bring the sauce to the dinner table so people can do that themselves. Enjoy the delicious dinner you just made!
Adapted from myrecipes.comAdapted from myrecipes.comgrocerygirlcooks.com http://grocerygirlcooks.com/
- *tossed salad made of lettuce, mango, and cucumber with a citrus dressing
- *rice noodles tossed in chili sauce