3 pounds pork tenderloin
***MARINADE***
1/2 cup cilantro -- chopped
1/2 cup green onion -- sliced
1/2 cup plum wine
1/4 cup vegetable oil
2 jalape$os -- seeded, chopped
1 orange -- juice of
2 tablespoon balsamic vinegar
2 tablespoon olive oil
1-1/2 tablespoon tumeric
1 tablespoon fresh ginger -- chopped
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon soy sauce
6 cloves garlic -- crushed
1 teaspoon cumin
1/2 teaspoon white pepper
***SAUCE***
reserved marinade
1 cup cashews -- toasted
1/2 cup plum wine
1-1/2 cups ham stock
***ZUCCHINI AND SESAME PANCAKE***
2 medium zucchini
1-1/2 cups to 2 all purpose flour
2 eggs
1/4 cup sesame seeds -- toasted
2 tablespoon fresh ginger -- chopped
2 tablespoon onion -- chopped
2 tablespoon soy sauce
nutmeg
salt and pepper, to taste
Instructions:
Clean and cut pork tenderloin into medallions. For the marinade: Combine
all ingredients. Marinate pork for 6 hours. Remove from marinade,
pat dry. Reserve marinade. Sear pork medallions on both sides until
brown. Finish in oven at 375F or on the grill for 8-10 minutes. Do
not overcook. For the sauce: Place reserved marinade and cashews into
food processor. Process until smooth. In a sauce pan, reduce wine
by half. Add a small amount of pureed marinade and deglaze until brown.
Add the stock and remaining pureed marinade. Cook until desired consistency.
For the zucchini and sesame pancake: Grate zucchini and combine with
remaining ingredients. Heat pan with oil. Add tablespoon-sized dollops
of batter. Spread and cook until brown on both sides. Reserve. Reheat
when ready to serve. To serve: Plate pork and pancakes. Serve with
a chilled seasonal melon salad garnished with orange zest and mint.
If desired, couscous and sauteed zucchini slices can be substituted.
