Chipotle Cinnamon Pork Medallions with Pumpkin Cream Sauce
- 1 Tbsp Brown sugar
- 1 Tbsp Chili powder
- 1 tsp Cinnamon
- 1/2 tsp Kosher salt
- 1 tsp Red curry
- 1/2 tsp Turmeric
- 6 Pork loin, sliced in to medallions
- 1 Tbsp oil
Combine all seasonings and set aside. Season pork medallions with seasoning.
In a large sauté pan, heat oil. When oil is hot, add pork medallions, do not overcrowd the pan. Turn pork to ensure its cooked on both sides. Once fully cooked, remove from pan.
De-glaze hot pan with chicken broth, remove all bits from the bottom of the pan. Whisk in cream and simmer. Add pumpkin puree and incorporate with other ingredients.
Simmer for 5 minutes and season with salt and pepper.
Yield: 8 servings