PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD
Ingredients
Thai Paste
- 4 4 4ounces OUNCE_USVolume(3/4 cup) unsalted raw cashews
- 1/2 0.5 0.5cup CUP_USVolumeplum wine
- 1 1 1cup CUP_USVolumepeeled, fresh ginger, coarsely chopped
- 6 6 6garlic cloves
- 1 1 1jalapeņo or serrano chile pepper, stemmed, seeded, deveined, and coarsely chopped
- 1/2 0.5 0.5cup CUP_USVolumesliced green onions
- 1/2 0.5 0.5cup CUP_USVolumechopped fresh cilantro leaves
- 1/4 0.25 0.25cup CUP_USVolumepeanut oil
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumeturmeric
- 1 1 1tablespoon TABLESPOON_USVolumehoney
- 1 1 1tablespoon TABLESPOON_USVolumesesame oil
- 1 1 1tablespoon TABLESPOON_USVolumebalsamic vinegar
- 1 1 1tablespoon TABLESPOON_USVolumecumin
- 1 1 1teaspoon TEASPOON_USVolumefreshly ground white pepper
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumecoarse salt
Papaya Salad
- 1 1 1ripe papayas or mangoes (12 ounces total weight), peeled, seeded, and diced
- 1/2 0.5 0.5red onion, diced
- 1/4 0.25 0.25cup CUP_USVolumechopped fresh cilantro leaves
- 1/4 0.25 0.25jalapeņo chile pepper, cored, seeded, and chopped fine
- 2 2 2limes, juiced
- 1 1 1tablespoon TABLESPOON_USVolumebalsamic vinegar
- 1 1 1teaspoon TEASPOON_USVolumehoney
- Salt
- Freshly ground white pepper
- 4 4 4radicchio leaves
Pork Loin
- 1 1/2 1.5 1.5pounds POUNDWeightpounds pork loin, cut crosswise into 4 medallions about 6 ounces each
- Salt and freshly ground black pepper
- 1 1 1tablespoon TABLESPOON_USVolumepeanut oil
- 1/2 0.5 0.5cup CUP_USVolumeport
- 1 1 1cup CUP_USVolumeveal stock
- Lime juice
Instructions
- First, make the Thai Paste: Preheat the oven to 400°F. Spread the cashews on a baking sheet and roast them until golden brown, about 10 minutes. Remove from the oven and leave them to cool to room temperature.
- Put the plum wine and ginger in a small saucepan and simmer over medium-high heat until all the wine has evaporated. Put the ginger and all the remaining Thai Paste ingredients in a food processor fitted with the stainless-steel blade or in a blender and puree them. Transfer the paste to a bowl and set aside.
- Next, make the Papaya Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeņo. In a small bowl, whisk together the lime juice, vinegar, and honey. Cover the two bowls with plastic wrap and refrigerate until serving time.
- Reset the oven temperature to 450°F. Season the pork medallions on both sides with salt and pepper and, with the side of a cleaver or the bottom of a heavy plate, flatten them slightly. Heat an ovenproof skillet over high heat. Add the peanut oil and, as soon as it is hot enough to swirl easily, add the medallions and brown them until nicely browned, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the medallions are medium rare, about 15 minutes. Remove the medallions to a plate and cover with aluminum foil to keep them warm.
- Pour off all the fat from the skillet. Over high heat, add the Port and stir and scrape to deglaze the pan deposits. Pour in the stock and continue cooking until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season to taste with salt, pepper, and lime juice. Keep warm.
- Toss the salad ingredients with the dressing and season to taste with salt and pepper. On one side of each warmed serving plate, place a radicchio leaf to form a cup and mound some of the salad inside it. Spoon some of the sauce on the other side of each plate and place a pork medallion, either whole or cut across the grain into slices, on top. Spoon more of the sauce over the pork and garnish with a few cilantro leaves.
ABOUT THIS RECIPE
Tropical and Asian ingredients give this succulent pork dish from my cookbook Adventures in the Kitchen a rich perfume that you will find hard to resist. You can use mango in place of papaya if you like. You'll have more than enough of the aromatic Thai Paste to make 4 servings; reserve the rest in a covered bowl in the refrigerator, where it will keep for several days, to use as a flavoring in other recipes.