Pork Medallions with Chunky Pineapple-Rum Sauce
This spicy-sweet pork dish is inspired by the flavors of Caribbean cuisine. Fresh ginger and cayenne supply the heat and the sauce is made from dark rum, brown sugar, soy sauce and rice vinegar. For a quick, complete meal, serve on a bed of couscous with sliced scallions and spoon the chunky sauce on top. A light, semi-dry wine like Riesling makes a nice complement.
- 1 lb pork tenderloin
- 1/4 cup flour
- 1/4 to 1/2 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup dark rum
- 2-1/2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoon vegetable oil, divided
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh ginger, finely chopped
- 1 cup fresh pineapple, diced
Trim any excess fat and silver skin from the pork and slice into 1/2-inch thick slices.
Combine the flour, cayenne, cinnamon, allspice, salt and a few grinds of black pepper in a shallow dish. Reserve 2 teaspoons of the mixture in a small dish. Dredge the pork slices lightly and set aside.
Combine the rum, sugar, soy sauce and rice vinegar in a small bowl, stirring until the sugar is dissolved.
Heat 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat and add the pork in a single layer. Cook until lightly browned, 1-1/2 minutes per side. Transfer to a plate.
Heat the remaining tablespoon of oil over medium heat and add the garlic and ginger. Sauté until fragrant, 1 minute. Add the reserved flour mixture, combine well and cook until the flour is golden in color, 2 minutes. Add the pineapple along with the rum mixture and continue cooking, stirring frequently, until the mixture has thickened to a syrup consistency.
Return the pork to the pan to heat through, turning several times to coat with the sauce. Serve over Buttered Couscous with Scallions (see below) and top with the pineapple-rum sauce.
Makes 4 servings
Buttered Couscous with Scallions
In a medium saucepan, combine 1 cup low-sodium chicken broth, 1/4 cup pineapple juice and 2 tablespoons butter. Bring to a boil and stir in 1 cup couscous and 3 to 4 sliced scallions. Remove from the heat immediately and cover tightly. Allow to stand for 5 minutes, fluff with a fork and season to taste with salt and pepper.