*  Exported from  MasterCook  *

               Grilled Pork Medallions/ Ancho-Coconut Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           White vinegar
   1      cup           Chicken stock
                        or canned broth
   2                    Lemongrass stalks
                        = sliced thin crosswise
     1/4  cup           Gingerroot -- coarse-chopped
  10                    Ancho chile peppers *
   2                    Garlic cloves -- medium
   1      tb            Cilantro -- minced
   3      tb            Lime Juice
     1/2  cup           Unsweetened coconut milk
     1/2  tsp           Salt
     1/4  tsp           Black Pepper -- ground
   8                    Pork loin medallions
                        =(3 oz each)
                        = pounded to 1/4 in thick
     1/2  tsp           Salt
     1/4  tsp           Pepper

                                                            
Similar to Mexican mole, which is a chocolate-accented      
sauce flavored with ancho chile peppers, this Ancho-Coconut 
Sauce features ingredients from Indonesia -- coconut milk,  
lemongrass, lime juice, ginger, and garlic.                 
* soaked in warm water for 1 hour, drained & seeded.        
For the sauce, bring first 4 ingredients to boil in a       
medium nonreactive saucepan. Simmer until liquid reduces to 
1 cup, about 15 minutes. Strain liquid into a small bowl,   
then return it to the saucepan; discard solids. Add ancho   
chiles and garlic; cover and simmer until liquid has almost 
evaporated and mixture is a deep amber color, about 1 hour. 
Puree this mixture in a food processor, then transfer to a  
small nonreactive bowl. Stir in cilantro, lime juice, and   
coconut milk. Season with 1/2 teaspoon salt and 1/4         
teaspoon pepper or to taste; set aside. (Can be cooled,     
covered, and refrigerated up to 4 days.) Heat the grill.    
Sprinkle pork medallions with 1/2 teaspoon salt and 1/4     
teaspoon pepper. Grill pork medallions, turning once, until 
cooked through, about 4 minutes.                            
Transfer 2 pork medallions to each warm dinner plate. Spoon 
a portion of Ancho-Coconut Sauce alongside the pork on each 
plate and serve immediately.


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