Pork medallions with curry-coconut sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Coconut; shredded
1 cup Beef Broth
1 tablespoon Vegetable Oil
8 Pieces Boneless Pork Loin; about 1/2\" thick
½ cup Green Onions; sliced
1½ teaspoon Curry Powder
1½ teaspoon Cornstarch
2 tablespoons Cold Water
Salt
Pepper

Directions

If you are using sweetened coconut, rinse it well under water to remove the sugar. It should no longer taste sweet, but it should taste like coconut. Combine the coconut and broth in a food processor and blend for about 1 minute. Pour through a fine strainer, reserving the broth, and pressing as much liquid as you can from the coconut.

Discard coconut.

Heat the oil in a large skillet until smoking hot. Quickly brown the pork for about 2 minutes each side, then set aside on a plate. Pour the coconut-infused broth into the skillet and boil until reduced by half.

Stir in the green onions and curry powder, then return the pork to the pan, along with any accumulated juices. Blend the cornstarch and water, add to the sauce, and boil until thickened. Season with salt and pepper.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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