Pork Loin with Thai Sauce

By JJCR

Ingredients

• PORK LOIN:
• 4 oz. (3/4 cup) unsalted raw cashews
• 1/2 cup plum wine
• 1 cup peeled, fresh ginger, coarsely chopped
• 6 garlic cloves
• 1 jalapeno or serrano chile pepper, stemmed, seeded, deveined, and coarsely chopped
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup peanut oil
• 1 1/2 tbsp. turmeric
• 1 tbsp. honey
• 1 tbsp. sesame oil
• 1 tbsp. balssamic vinegar
• 1 tbsp. cumin
• 1 tsp. freshly ground white pepper
• 1/2 tsp. coarse salt
• 1 1/2 lbs. pork lin , cut crosswise into 4 medallions about 6 oz, each
• Salt and freshly ground black pepper
• 1 tbsp. peanut oil
• 1/2 cup port, sub
• 1 cup veal stock
• lime juice

Preparation

Step 1

1. First, make the Thai Paste: Preheat the oven to 400. Spread the cashews on a baking sheet and roast them until golden brown, about 10 minutes. Remove from the oven and leave them to cool to room temperature.

2. Put the plum wine and ginger in a small saucepan and simmer over medium high heat until all the wine has evaporated. Put the ginger and all the remaining Thai Paste ingredients in a food processor fitted with the stainless steel blade or in a blender and puree them. Transfer the paste to a bowl and set aside.

3. Reset the oven temperature to 450. Season the pork medallions on both sides with salt and pepper and, with the side of a cleaver or the bottom of a heavy plate, flatten them slightly. Heat an ovenproof skillet over high heat. Add the peanut oil and, as soon as it is hot enough to swirl easily, add the medallions and brown them until nicely browned, 2-3 minutes per side. Transfer the skillet to the oven and roast until the medallions are medium rare, about 15 minutes. Remove the medallions to a plate and cover with aluminum foil to keep them warm.

4. Pour off all the fat from the skillet. Over high heat, add the port and stir and scrape to deglaze the pan deposits. Pour in the stock and continue cooking until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season to taste with salt, pepper, and lime juice. Keep warm.