Preparation:
1. In a small bowl, combine the garlic, chile pepper, cumin, turmeric, salt, and oil. Rub this mixture onto the pork medallions. Let the medallions sit at room temperature while you prepare the tomatoes.
2. Heat 2 Tbs. canola oil in a skillet over medium heat. Add the onion, turmeric, cumin, and salt; stir for about 1 min. until mixed. Add the wine and let the mixture cook gently over medium-low heat until it turns a light brown, about 7 min. Add the tomatoes and cook gently, stirring occasionally, until the tomatoes are tender but not mushy, about 15 min. Remove from the heat and set aside.
3. Heat about 1 Tbs. canola oil in a frying pan over medium-high heat. Sear the medallions until lightly browned, about 2 min. per side. Lower the heat to medium; continue cooking until the insides of the medallions are pink and the flesh feels firm, about 5 min.
4. Spoon a few tablespoons of the tomatoes onto a plate or shallow bowl. Arrange three or four slices of pork on top, sprinkle with cilantro leaves, and serve immediately. |
