For this dish you will need: about 1 lb pork tenderloin, one yellow or white onion, 1/3 cup peanut butter, 1/2 cup chicken or beef stock, 1/4 cup of heavy cream, 1 tsp minced ginger, 1 tbs brown sugar or a tbs of Apricot jam, 1 clove garlic minced, 1/4 tsp red pepper flakes (to taste) and dried herbs: rosemary, oregano and mint. Also, don't forget 1-2 cups of Minnesota 'black' wild rice (amount depends on guests).
To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the beef or chicken stock, jam/brown sugar, heavy cream, red pepper flakes and herbs.
After
those flavors coalesce in the skillet, add the peanut butter (use
un-stirred organic peanut butter for best creamy results); let simmer on
low while you boil the rice in stock (one cup rice to 2 cups
water/stock blend) until tender.
Top with peanuts, a squeeze of some lemon over the top and serve...and of course, any Asian sauces you like including: Soy sauce, Teriyaki, sweet chili or any Caroline reaper hot sauce... for heat.
~ Tutti a Tavola!
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