Big Daddy's     Cooking with Attitude

Thai Chile



Pork Medallions with Jamaican Curry Sauce

There's more than a hint of the Caribbean in these wonderful medallions of pork.   Highly seasoned on the outside, light pink on the inside, this delicious pork tenderloin will inspire your taste buds while melting in your mouth.  This serves four.

2  ¾ pound tenderloins of pork
1 teaspoon   thyme
1 teaspoon   Mexican oregano
1 teaspoon   allspice
½ teaspoon   salt
½ cup   dry white wine
peanut oil
1 small   lime, juiced
½ cup   Jamaican Curry Sauce

Mix the seasoning ingredients and set aside.  Wash the tenderloins, pat dry and remove the silverskin.  Cut the tenderloins into 1" medallions.  Sprinkle the lime juice and then gently rub the seasoning mix into each of the medallions.  Allow to sit for one hour.

Heat the oil in a large sauté pan over medium high heat until shimmering and place the medallions into pan, one-half at a time to avoid overcrowding, and sear until well browned on one side, about 1½ minutes. Turn carefully so as no to tear off the sear (you may need to gently break free with a spatula) and cook for an additional 1½ minutes. Remove to platter. Add last 2 tablespoons of oil and sear the remaining medallions.

Deglaze the pan with the wine scraping all bits from pan bottom.  Allow the wine to reduce for about 3 minutes.  Add the curry sauce and mix with the wine.  When fully combined return the medallions to the pan, coat well with the sauce on all sides and allow to simmer an additional 3-4 minutes.  Test for doneness; the pork should be slightly pink inside.  Serve immediately with the extra sauce which is excellent on your favorite rice.

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