Pork Medallions with Vadouvan Sauce
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1 1/4 lb Pork Tenderloin- silver skin removed
2 Tbsp Olive oil
3 Tbsp Spice Union Vadouvan French Masala Curry
2 Tbsp Vegetable oil
1 Tbsp Butter
3/4 C Onion- fine diced
3 Tbsp Cream Cheese
1 C Heavy cream or Unsweetened Coconut milk
Cut the pork tenderloin into medallions, each being 2-3 ounces.
Place the medallions on a cutting board and cover with plastic film. Using a meat mallet, gently pound each medallion until about 1/3 inch thick.
Coat both sides of the pork medallions with the olive oil, then season both sides of the pork medallions with Spice Union Vadouvan French Masala Curry.
Preheat a sauté pan over medium high heat. Add the vegetable oil and butter to the sauté pan and heat until the butter stops foaming.
Add the pork medallions to the sauté pan. Cook the pork medallions for 2-3 minutes and turn over the pork medallions.
Add the onion ot the pan and continue cooking for 2-3 minutes.
Add the cream cheese and heavy cream or coconut milk to the sauté pan.
Reduce the sauce in the sauté pan for 3 minutes; being sure to dissolve the cream cheese into the sauce.
Serve immediately with the sauce spooned over the pork medallions.