Pork Medallions in Caribbean Nut Sauce

6 garlic cloves, peeled
4 tsp. chopped peeled fresh ginger
2 tsp. cumin seeds
1/4 tsp. curry powder
1/4 tsp. crushed red pepper
1/4 cup unsalted, dry-roasted peanuts
1 tbsp. hot water
1 lb. pork tenderloin, trimmed
2 tbsp. soy sauce
6 tbsp. water
2 cups thinly sliced red onion
3 tbsp. light coconut milk
1 tbsp. brown sugar
1/2 tsp. salt
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 slices. Place each piece between 2 sheets of heavy-duty
plastic wrap; flatten each piece to ½” 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 tbsp. 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 4 minutes.
Stir in 1/4 cup water, coconut milk, sugar, and salt. 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.

4 servings