Pork Medallions with Vadouvan Sauce
Click the package below to purchase the spice blend for this recipe.
Ingredients:
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.