Wednesday, October 26, 2011

Curried Pork Medaillons with Warm Avocado Puree

The first time I made this dish, it immediately became one of the family favorites. The curried pork and creamy avocado dip are just one hell of a combination. I haven't seen a lot of dishes that have warm avocado in them - but if you are an avocado lover, this dish is a "must try". The original recipe uses less dip for the amount of meat but as I am a) a sauce junkie and b) this dip also tastes great just by itself or with taco chips, I usually make this bigger amount.

Six months ago: Homemade Pizza

1 pork fillet, cut into 1" thick medaillons
1 tsp garlic powder
1/3 tsp freshly ground black pepper
1 tsp paprika
2 tsp curry powder
1-2 tbsp oil
1 bunch scallions, sliced
125 ml (1/2 cup) white wine
1-2 avocados, flesh lightly mashed
2-4 tbsp sour cream

Mix together garlic powder, pepper, paprika, and curry powder. Season meat on both sides with the spice mix. Heat oil over medium heat. Add meat and 3-4 minutes on each side. Remove from skillet, salt to taste, and keep warm. Add scallion slices to skillet, cook for 2-3 minutes until soft. Add wine and cook until almost all liquid has evaporated, about 3-4 minutes. Stir in mashed avocado and sour cream. Season to taste with salt and serve with the pork medaillons.

1 comment:

  1. I'm definitely intrigued by the warm avocado! Sounds like a unique pairing with the pork =)