Pork Medallions in Caribbean Nut Sauce
Indulge in the tropical allure of Pork Medallions in Caribbean Nut Sauce, a vibrant fusion of flavors that will transport your taste buds to an island paradise. This quick yet gourmet dish features tender pork medallions seared to golden perfection, then bathed in a luscious sauce blending creamy coconut milk, rich peanut butter, tangy lime juice, and a touch of honey. Accented with warm spices like allspice and finished with a sprinkle of roasted peanuts and fresh cilantro, this recipe offers a delightful balance of savory, sweet, and nutty notes. Perfect for a weeknight dinner or a special occasion, serve these flavorful medallions with a side of steamed rice or sautéed vegetables to complete this Caribbean-inspired masterpiece.
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Recipe Information
Ingredients
- 1 piece (about 1.5 lbs) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground allspice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Coconut milk
- 2 tablespoons Peanut butter (unsweetened, creamy or chunky)
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 tablespoons Chopped roasted peanuts
- 2 tablespoons Fresh cilantro, chopped
- 0.25 teaspoon Red chili flakes (optional, for heat)
Instructions
Trim the pork tenderloin of any excess fat and silver skin, then slice it crosswise into 1-inch thick medallions.
Season the pork medallions with salt, black pepper, and ground allspice on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer (do this in batches if necessary to avoid overcrowding).
Sear the pork medallions for 2-3 minutes on each side until golden brown and cooked through (internal temperature of 145°F). Remove the medallions from the skillet and set aside on a plate covered with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the coconut milk, scraping up any browned bits from the bottom of the skillet to incorporate deeper flavors into the sauce.
Add the peanut butter, lime juice, honey, and red chili flakes (if using). Whisk the mixture until smooth and creamy. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
Return the pork medallions to the skillet, spooning the sauce over them to coat evenly. Cook for another 2-3 minutes until warmed through.
Serve the pork medallions topped with chopped roasted peanuts and fresh cilantro. Pair with steamed rice or sautéed vegetables for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 37.8 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 124 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3827 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
