PORK MEDAILLONS IN CARIBBEAN NUT SAUCE The new approach to cooking is more sophisticated, more worldly. Curry, ginger, soy sauce, and coconut milk are virtually staples in the pantry of the new millenium. 6 garlic cloves, peeled 4 teaspoons chopped peeled fresh ginger 2 teaspoons cumin seeds 1/4 teaspoon curry powder 1/4 teaspoon crushed red pepper 1/4 cup unsalted, dry-roasted peanuts 1 tablespoon hot water 1 (1-pound) pork tenderloin, trimmed Cooking spray 2 tablespoons low-sodium soy sauce 6 tablespoons water, divided 2 cups thinly sliced red onion 3 tablespoons light coconut milk 1 tablespoon brown sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 4 cups hot cooked long-grain rice

Place garlic cloves in a food processor, and process until minced. Add ginger, cumin, curry, and red pepper, and process until blended. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl occasionally.

Cut pork crosswise into 1-inch slices. 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. Heat a large nonstick skillet over medium-high heat. Add pork; sauté 2 minutes on each side or until browned. Place pork in a shallow bowl. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.

Add onion to pan; sauté 3 minutes. Add 1/4 cup peanut mixture; cook 3 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. Combine remaining peanut mixture with rice. Serve pork and sauce with rice.

Serves 4.

1 Serving - 3 ounces pork, 1/2 cup sauce, and 1 cup rice: Calories: 460 (Cal. from fat: 16%), Fat: 8.9g (Saturated: 2.1g), Cholesterol: 74mg, Sodium: 554mg, Carbohydrate: 61.2g, Protein: 31.5g.

[Cooking Light, March 2001]