Pork Medallions with Chili-Plum Sauce
This is one those recipes that will blow the minds of your crew. And it’s exotic enough to serve to the owners. Plum preserve can be found at any good-sized supermarket; and for a twist, you can use boysenberry or guava jam. The Thai chili-garlic sauce can be found at oriental markets like the ones on 441 west of Ft. Lauderdale. I recommend making the rice or glass noodles in advance. In this dish, I use California “pearl” rice; which is similar to sushi rice. Caution: This dish bites back, albeit sweetly.
1/3 cup plum preserves
2 tablespoons fresh lime juice
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons Thai chili sauce
1 pound pork tenderloin, trimmed
1/4 teaspoon sea salt
2 tablespoons fresh cilantro, chopped
Combine first four ingredients in a small bowl.
Cut the pork tenderloin crosswise in 1-inch slices. Sprinkle lightly with coarse sea salt, flattening slightly in the palm of your hand.
With cooking spray in a large skillet or wok, over medium-high heat, cook pork pieces 3 minutes on each side or until browned.
Pour the liquid mixture over the pork. Reduce heat to simmer and coat pork pieces for 1 minute. Push pork to side of pan or wok and continue to simmer to reduce plum preserve mixture. Arrange pork pieces on a bed of rice or glass noodles. Pour reduced mixture over pork tenderloins. Garnish with fresh, chopped cilantro.