Pork Medallions With Chickpea Curry Apricot Sauce
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
One of our most requested recipes, we've made it over and over. The balance of lime, coconut milk, and apricot jam is absolutely fabulous with the pork and so easy to make.
Ingredients
12 ounce pork tenderloin, trimmed and cubed
Coarse salt and freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon mild curry paste
1/2 teaspoon ground cumin
2 cloves garlic, minced
1/4 cup apricot jam
1 1/2 cups coconut milk
1/4 cup dried cranberries
1 cup canned chickpeas, drained and rinsed
1 tablespoon fresh lime juice
4 green onions, thinly sliced
Fresh cilantro leaves, to garnish
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Preparation
For vinaigrette, in small bowl whisk lemon juice, mustard, olive oil, and honey. Set aside.
Meanwhile, pat pork dry; season with salt and pepper. In large skillet, heat half the olive oil over high heat. Add pork and cook for 2 minutes per side, remove and set aside. In the same skillet, add remaining olive oil, curry paste, cumin, and garlic; cook over medium heat for 2 minutes. Stir in jam and coconut milk; cook 5 minutes or until sauce slightly thickens. Mix in cranberries and chickpeas; cook 5 minutes longer. Stir in lime juice and green onions. Return pork to skillet and cook 5 minutes longer or until heated through. Garnish with cilantro leaves.
You can serve with cooked Jasmine rice. Serves 4.
Make sure to give the coconut milk a good shake before opening the can. The thick coconut cream rises to the top and the milk settles on the bottom during storage.
