Pork Loin With Thai Sauce And Papaya Salad
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4.75 cup ounces
Raw Cashew (unsalted)1 cup
Plum Wine1 tbsp
Peanut Oil1 cup
Green Onion (sliced)1 cup
Cilantro Leaves1.5 tbsps
Turmeric1 tsp
Honey1 tbsp
Sesame Oil1 tbsp
Balsamic Vinegar1 tbsp
Cumin1 tsp
Coarse Salt1
Salt1 cup
PortDirections:
1
For the Thai Paste: Preheat the oven to 400 degrees F
2
Spread the cashews on a baking tray and roast until golden brown, about 10 minutes
3
Cool
4
In a small pan, cook the ginger in the plum wine until the wine evaporates
5
With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients
6
Reserve
7
For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno
8
In a small bowl, whisk together the lime juice, vinegar, and honey
9
At serving time, toss the dressing with the salad and season with salt and pepper, to taste
10
Raise the oven temperature to 450 degrees F
11
Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate
12
In an ovenproof skillet, heat the peanut oil
13
Over high heat, brown both sides of the medallions
14
Transfer to the oven and roast until medium rare, about 15 minutes
15
Remove the medallions to a plate and keep warm
16
Pour the grease from the skillet and deglaze the pan with port
17
Pour in the stock and cook over high heat until the sauce thickens slightly
18
Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice
19
Keep warm
20
Cut each medallion into slices
21
Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce
22
Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves