Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade paste by finely mincing or pounding 4 cloves of garlic, 2 large shallots, 2 thinly sliced lemongrass stalks, and a 1-inch piece of galangal into a uniform paste.

2. 2

   In a medium bowl, thoroughly combine the prepared paste with 1 teaspoon of turmeric powder, 3 tablespoons of fish sauce, 2 tablespoons of brown sugar, and 1 tablespoon of sumac.

3. 3

   Slice 1.5 pounds of pork tenderloin crosswise into 1/2-inch thick medallions, then coat them evenly with the marinade mixture and allow them to marinate at room temperature for at least 30 minutes.

4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then pan-sear the marinated pork medallions for 3 to 4 minutes per side until they are golden brown and cooked through.

5. 5

   While the pork is searing, whisk together 2 tablespoons of tamarind paste and 1 tablespoon of fresh lime juice in a small bowl to create the vibrant finishing glaze.

6. 6

   Once the pork is cooked, remove the medallions from the pan, then pour the tamarind-lime glaze into the hot skillet and simmer for 1 minute, scraping up any browned bits, until the glaze slightly thickens.

7. 7

   Drizzle the warm tamarind-lime glaze generously over the pan-seared pork medallions, then garnish with 1/4 cup of crushed roasted peanuts and 1/4 cup of fresh chopped cilantro before serving immediately.