Pork tenderloin medallions with cashew sauce

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The flavour of all flavours, think satay with peanut sauce, only easier to make. Incredible.

Ingredients

1 (12-ounce) pork tenderloin, trimmed, sliced

¼ cup plain yogurt

1 tablespoon fresh lemon juice

1 teaspoon paprika

½ teaspoon ground cumin

Sea salt and cracked black pepper, to season

2 tablespoons canola oil

Cashew sauce

2 tablespoons unsalted butter

5 cloves garlic, pressed

1 tablespoon ginger paste

1 cup canned diced tomatoes, puréed

2 tablespoons garam masala

¼ teaspoon ground fenugreek

¾ cup 35% cream

½ cup cashews, toasted and finely ground

½ cup water

1 ½ teaspoons sugar

Sea salt and freshly ground pepper, to taste

Fresh cilantro and chopped cashews, to garnish

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Preparation

For pork, in medium bowl, combine yogurt, lemon juice, paprika and cumin. Season pork with salt and pepper. Toss well with yogurt mixture. Cover and chill two hours or overnight. Remove from marinade and pat meat dry. Heat oil in large Dutch Oven over medium-high heat. Add pork and cook 2 minutes per side or until crispy brown on exterior. Remove and set aside.

For sauce, in same Dutch Oven, melt butter over medium heat. Add garlic and ginger paste. Cook over medium-high heat for 2 to 4 minutes. Add tomatoes, garam marsala, and fenugreek; cook for 7 to 9 minutes, stirring constantly until thickened. Stir in cream, ground cashews, water and sugar. Return pork to skillet and cook 3 minutes longer or until heated through. Add more water if sauce is too thick. Season with salt and pepper. Serve in individual serving bowls and garnish with fresh cilantro and cashews. Serves 4.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.