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    You are in: Home / Recipes / Santa Fe Pork Medallions with Peach Salsa Recipe
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    Santa Fe Pork Medallions with Peach Salsa

    Santa Fe Pork Medallions with Peach Salsa. Photo by Galley Wench

    1/2 Photos of Santa Fe Pork Medallions with Peach Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Sue Lau's Note:

    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!

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    Units: US | Metric

    • 1 lb pork tenderloin

    For Seasoning Paste

    For the Salsa


    1. 1
      Trim tenderloin of fat, etc.
    2. 2
      Cut pork tenderloin into medallions about 3/4" thick.
    3. 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. 4
      Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
    5. 5
      Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
    6. 6
      Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
    7. 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. 8
      Serve salsa spooned over medallions.

    Ratings & Reviews:

    • on June 30, 2002


      Now this recipe has OOOmph. some members may find it a bit too spicy but for me it was a great blend of flavor & hotness. The salsa is an added bonus that I will use with other recipes (Ihave a bit leftover and may put it on my Sat. Hamburger), The touch of red bell pepper gives nice color contrast. Be sure to rinse the black beans as it says in the recipe or you may muddy the color contrast in the salsa. The salsa has a subtle almost but not quite sweet & sour taste. I BBQ'd on a gas grill and the pork medallions were perfect. Thanks SueL and good luck in the contest

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    • on July 04, 2002


      This definately packs the heat! I found it to be a little too spicy, next time I'll tone it down a bit! It certainly is a unique recipe, and the pork itself came out moist and tender! The peaches in the salsa added a welcome sweet flavor. I'll definately make this again, a milder version!

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    • on August 02, 2002


      Sue, what a great recipe! I found the heat to be just right for my tastes. I did add a bit of onion to the paste and ended up doing the meat in the crock pot instead of the grill. The cilantro and chilies flavored the pork so nicely! Next time I will do it on the grill with a thicker cut of chop. The peach salsa is what makes the dish! I was a bit leary of combining peaches and cilantro, but the combination is superb! Next time I will make a double batch of salsa (I was eating it alone even!) I will definately make this again! Thank you for a fantastic recipe! -CG

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    Read All Reviews (16)

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    Nutritional Facts for Santa Fe Pork Medallions with Peach Salsa

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.3
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.6 g
    Cholesterol 73.7 mg
    Sodium 504.3 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 5.0 g
    Sugars 9.2 g
    Protein 27.3 g

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