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Pork Tenderloin and Crust with Plum Sauce
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Brief Description
Pork medallions coated in a spicy peanut crust and baked; served with homemade plum sauce.
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Main Ingredient
pork tenderloin
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Category: Pork
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Cuisine: Asian
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Prep Time: 45 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DeviTitus
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Posted On: Dec 06, 2018
Number of Servings:
Ingredients:
- 1 cups - cream-style peanut butter
- 1/2 cups - coconut milk
- 4 tablespoons - fish sauce
- 1 tablespoons - fresh red chili pepper chopped
- 8 - fresh basil leaves shredded
- 1/2 cups - ground roasted peanuts
- - pinch of turmeric
- 1/2 cups - toasted sesame seeds
- 2 - 10-ounce tenderloins cut into medallions for 4
- 1 tablespoons - peanut oil for sauteing
- 1/2 cups - dry red wine (Cabernet or Pinot Noir)
- 1/2 cups - plum wine
- 1/2 cups - rice wine
- 1/2 cups - seeded, quartered red plums
- 2 cups - strong chicken stock
- 3 tablespoons - cornstarch
- 1 teaspoons - fresh ginger
- - salt and pepper to taste
Directions:
In a food processor, combine peanut butter, coconut milk, fish sauce, chili pepper, basil leaves and ground peanuts; use the pulse until well combined. Add turmeric and sesame seeds and pulse until just combined. Set aside.
For Plum Sauce:
Thicken chicken stock with cornstarch mixed with a little cold water; stir that into the stock and simmer until stock thickens enough to coat back of spoon.
In a small saucepan, combine wines and plums. Bring to a boil and reduce by two-thirds. Transfer to blender or food processor and puree. Return to saucepan and add stock.
Bring to a boil; reduce heat and simmer about 8 minutes. Remove from heat. Pass through a fine strainer, pressing firmly to get all juices. Add ginger, season and serve.
Preheat oven to 350 degrees F. Season medallions with salt and pepper. In an ovenproof skillet, heat peanut oil over medium heat. Saute pork for 1 minute per side. Remove pan from heat.
Using tongs, pick up each medallion and dip in coating crust and return to skillet. Place in oven and bake about 10 minutes. Serve with plum sauce.
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