Pork Medallions with Curry-Honey Glaze
- SERVINGS: 4
Steamed basmati rice and sautéed chayote or cucumber slices make ideal accompaniments to this dish.
- 2 teaspoons curry powder
- 2 tablespoons honey
- 2 tablespoons Worcestershire ssauce
- 1 garlic clove, minced
- Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
- 1/2 cup chicken stock or canned low-sodium broth
- 3 tablespoons milk
- 1 teaspoon all-purpose flour
- Lime wedges, for serving
- In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in the honey, Worcestershire and garlic. Add the pork, turn to coat and let marinate for at least 1 hour or up to 3 hours.
- Coat a large nonstick skillet, preferably with a textured bottom, with vegetable cooking spray and heat. Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side. Transfer to a plate and keep warm.
- Add the chicken stock and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits. In a bowl, gradually stir the milk into the flour until smooth. Add to the skillet and cook, stirring, until thickened, about 2 minutes. Strain the sauce and serve with the pork and lime wedges.