Pork medallions with cashew sauce

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec.

 

Preparation

For pork, in medium bowl, combine yogurt, lemon juice, paprika and cumin. Season pork with salt and pepper. Toss well with yogurt mixture. Cover and chill two hours or overnight. Remove from marinade and pat meat dry. Heat oil in large Dutch Oven over medium-high heat. Add pork and cook 2 minutes per side or until crispy brown on exterior. Remove and set aside.

For sauce, in same Dutch Oven, melt butter over medium heat. Add garlic and ginger paste. Cook over medium-high heat for 2 to 4 minutes. Add tomatoes, garam marsala, and fenugreek; cook for 7 to 9 minutes, stirring constantly until thickened. Stir in cream, ground cashews, water and sugar. Return pork to skillet and cook 3 minutes longer or until heated through. Add more water if sauce is too thick. Season with salt and pepper. Serve in individual serving bowls and garnish with fresh cilantro and cashews.


In this Recipe

Ingredients

1 (12-ounce) pork tenderloin, trimmed and cut into 1-inch slices

1/4 cup plain yogurt

1 tablespoon fresh lemon juice

1 teaspoon paprika

1/2 teaspoon ground cumin

Coarse salt and cracked black pepper, to season

2 tablespoons canola oil

Cashew sauce

2 tablespoons unsalted butter

5 cloves garlic, pressed

1 tablespoon ginger paste

1 cup canned diced tomatoes, puréed

2 tablespoons garam masala

1/4 teaspoon ground fenugreek

3/4 cup 35% cream

1/2 cup unsalted cashews, toasted and finely ground

1/2 cup water

1 1/2 teaspoons sugar

Coarse salt and freshly ground pepper, to taste

Fresh cilantro and chopped cashews, to garnish