Pork Medallions in Caribbean Nut Sauce

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon brown sugar 
• 4 cups rice long-grain hot cooked
• 0.3 teaspoon pepper red crushed
• 2 teaspoons cumin seeds 
• 0.3 teaspoon curry powder 
• 0.3 cup dry-roasted peanuts unsalted
• 4 teaspoons ginger fresh peeled chopped
• 6  garlic cloves peeled
• 1 pound pork tenderloin trimmed
• 3 tablespoons coconut milk light
• 2 tablespoons soya sauce low-sodium
• 2 cups onion red thinly sliced
• 0.5 teaspoon salt 
• 1 tablespoon water hot
• 6 tablespoons water divided

Equipment

• food processor
• bowl
• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place garlic cloves in a food processor, and process until minced.
2. Add ginger, cumin, curry, and red pepper, and process until blended.
3. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl occasionally.
4. Cut pork crosswise into 1-inch slices.
5. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Coat pork with cooking spray.
6. Heat a large nonstick skillet over medium-high heat.
7. Add pork; saut 2 minutes on each side or until browned.
8. Place pork in a shallow bowl.
9. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits.
10. Add soy sauce mixture to pork; keep warm.
11. Add onion to pan; saut 3 minutes.
12. Add 1/4 cup peanut mixture; cook 4 minutes. Stir in 1/4 cup water, coconut milk, sugar, salt, and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute.
13. Combine remaining peanut mixture with rice.
14. Serve pork and sauce with rice.