Santa Fe Pork Medallions with Peach Salsa |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A fine example of Southwestern cooking, these spicy pork medallions are cooled by the fruitiness of peaches. Adjust the spicy seasonings to your taste. Was the overall winner in the first 2002 Ready, Set, Cook Challenge here at Recipezaar! Ingredients:
1 lb pork tenderloin |
1 (4 ounce) can chopped green chilies |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 1/2 teaspoons black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
1 teaspoon onion powder |
1 teaspoon minced garlic |
1 teaspoon olive oil |
2 tablespoons chopped fresh cilantro |
2 medium firm fresh peaches, peeled,pitted,and coarsely chopped |
1/2 cup canned black beans, rinsed and drained |
2 teaspoons balsamic vinegar |
1 fresh jalapeno, stemmed,seeded,and chopped |
1 tablespoon finely chopped red bell pepper |
1 1/2 tablespoons chopped fresh cilantro |
1 lime wedge |
1/2 teaspoon sugar |
Directions:
1. Trim tenderloin of fat, etc.
2. Cut pork tenderloin into medallions about 3/4 thick.
3. Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
4. Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
5. Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
6. Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
7. Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
8. Serve salsa spooned over medallions.
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