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.