PORK MEDALLIONS WITH CURRY-HONEY GLAZE
Grace Parisi, Food & Wine Magazine
Serves 4

2 teaspoons curry powder
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
1/2 cup chicken stock or canned low-sodium broth
3 tablespoons whole milk
1 teaspoon all-purpose flour
lime wedges, for serving

In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in the honey, Worcestershire and garlic. Add the pork, turn to coat and let marinate for at least 1 hour or up to 3 hours. Coat a large nonstick skillet, preferably with a textured bottom, with vegetable cooking spray and heat. Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side. Transfer to a plate and keep warm. Add the chicken stock and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits. In a bowl, gradually stir the milk into the flour until smooth. Add to the skillet and cook, stirring, until thickened, about 2 minutes. Strain the sauce and serve with the pork and lime wedges.