Kiwi Pork with Coconut Cream Sauce
Traditional Far Eastern flavors mingle delightfully with the savoriness of pan-grilled pork medallions and the sweetness of kiwifruit.
1/2 teaspoon crushed cardamom seeds
1 teaspoon finely chopped lemon grass
1 teaspoon freshly grated gingerroot
1 pound pork loin fillet (or 4 pork medallions)
1 tablespoon vegetable oil
1 tablespoon Thai curry paste (red or green)
1 (5 1/2-ounce) can coconut cream*
2 kiwifruit, peeled and sliced
- Rub the seeds, lemon grass and ginger over pork and leave to marinate, covered for an hour at room temperature.
- Heat a large frying pan, add the oil and sear the pork on both sides. Turn the heat down and continue cooking pork for 10 minutes or until cooked in the center. Remove from the pan and keep warm.
- Add the Thai curry paste to the same pan. Sizzle to release fragrant aromas. Stir in the coconut cream, adding a splash of water if it seems too thick. Return the pork to the pan and simmer for a few minutes.
- Place the pork on some hot rice. Add slices of kiwifruit and pour the hot sauce over.
Makes 4 servings.
*Coconut cream is extra-rich coconut milk and should not be confused with 'cream of coconut', which is a sweetened coconut-flavored dairy product.
Recipe and photograph provided courtesy of Zespri New Zealand Kiwifruit/Apple.