Santa Fe Pork Medallions with Peach Salsa

READY IN: 50mins
Recipe by Sue Lau

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!

Top Review by Bergy

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

Ingredients Nutrition

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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