Test Kitchen Approved! We created this recipe for a client many years ago and decided to bring it out of the vault just for you! The flavour of all flavours, think satay with peanut sauce, only easier to make. Incredible!
Recipe & Food Styling Marisa Curatolo, Photogprahy Cory Aronec.

Recipe & Food Styling Marisa Curatolo, Photogprahy Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings

Ingredients

  • 1 (12-ounce) pork tenderloin, trimmed and cut into 1-inch slices
  • 1/4 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Coarse salt and cracked black pepper, to season
  • 2 tablespoons canola oil

Cashew sauce

  • 2 tablespoons unsalted butter
  • 5 cloves garlic, pressed
  • 1 tablespoon ginger paste
  • 1 cup canned diced tomatoes, puréed
  • 2 tablespoons garam masala
  • 1/4 teaspoon ground fenugreek
  • 3/4 cup 35% cream
  • 1/2 cup unsalted cashews, toasted and finely ground
  • 1/2 cup water
  • 1 1/2 teaspoons sugar
  • Coarse salt and freshly ground pepper, to taste
  • Fresh cilantro and chopped cashews, to garnish

Preparation

For pork, in medium bowl, combine yogurt, lemon juice, paprika and cumin. Season pork with salt and pepper. Toss well with yogurt mixture. Cover and chill two hours or overnight. Remove from marinade and pat meat dry. Heat oil in large Dutch Oven over medium-high heat. Add pork and cook 2 minutes per side or until crispy brown on exterior. Remove and set aside.

For sauce, in same Dutch Oven, melt butter over medium heat. Add garlic and ginger paste. Cook over medium-high heat for 2 to 4 minutes. Add tomatoes, garam marsala, and fenugreek; cook for 7 to 9 minutes, stirring constantly until thickened. Stir in cream, ground cashews, water and sugar. Return pork to skillet and cook 3 minutes longer or until heated through. Add more water if sauce is too thick. Season with salt and pepper. Serve in individual serving bowls and garnish with fresh cilantro and cashews.