Pork Medallions in Caribbean Nut Sauce

• 3 teaspoons garlic, minced
• 3 teaspoons gingerroot, chopped
• 2 teaspoons cumin seeds
• 14 teaspoon red curry paste
• 14 teaspoon crushed red pepper flakes
• 14 cup unsalted peanuts
• 1 tablespoon hot water
• 1 lb pork tenderloin, trimmed
• cooking spray
• 2 tablespoons soy sauce
• 6 tablespoons water, divided
• 2 cups red onions, thinly sliced
• 3 tablespoons coconut milk
• 12 teaspoon salt
• 18 teaspoon black pepper
• 4 cups hot cooked long-grain rice

1. Place garlic, ginger, cumin, curry paste and red pepper in food processor or blender, until blended.
2. Add peanuts and 1 Tbsp hot water; pulse until well blended, scrapping sides of container occasionally.
3. Cut pork crosswise into 1 inch slices.
4. Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/2 inch thickness using a heavy skillet.
5. Coat pork with cooking spray.
6. Heat a large nonstick skillet over medium-high heat.
7. Add pork pieces; saute 2 minutes on each side or until browned.
8. Place pork in a shallow bowl.
9. Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits.
10. Add soy sauce mixture to pork; keep warm.
11. Add onion to pan; saute 3 minutes.
12. Add 1/4 cup peanut mixture; cook for 4 minutes.
13. Stir in 1/4 cup water, coconut milk, salt and black pepper.
14. Return pork mixture to pan; bring to a boil.
15. Reduce heat; simmer 1 minute.
16. Combine the remaining peanut mixture with rice.
17. Serve pork and sauce with rice.

garlic, gingerroot, cumin seeds, red curry, red pepper, peanuts, water, pork tenderloin, cooking spray, soy sauce, water, red onions, coconut milk, salt, black pepper, hot cooked

Taken from www.food.com/recipe/pork-medallions-in-caribbean-nut-sauce-233440 (may not work)