Santa Fe Pork Medallions with Peach Salsa

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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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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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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This was great, the two work together so well and with corn on the cob a great meal. I didn't think it was too hot was cooked though, the salsa cools it off. For the paste though, I doubled the amount of cilantro, added the juice of one lime, and about 2-3 tablespoons of white wine to thin it out a bit and to disperse the heat. The salsa can handle about a half of a red pepper too.

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I adore food with a zing and can't wait to try this recipe! I've just joined recipezaar & have enjoyed the contest entries. Great job everyone!

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I am only rating the marinade paste since I was not able to make the salsa at this time. I did use less pepper and cayenne so it wouldn't be too spicy, so it was fine for us in that respect. I like that this uses canned chillies, but I think I should have at least halved the cumin, it was a little overpowering.

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Excellent recipe Sue! I made the tenderloin "as is" except cut back on the cayenne just a bit. I used 1 1/2 tenderloins and the marinade seemed to be enough for that much meat. We grilled the whole pieces and then sliced into medallion and topped with the salsa. Very good - great combo of spice and sweet.

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Very good! Made the paste per your instruction, with the exception of blending in an ancho chili and corriander seed. Instead of cutting into medallions I smoked the whole tenderloin in my stove-top smoker. For our taste we prefer a little more spice so next time will add chipotle chili. Did not make the salsa this time. Made for ZWT5 Mexico. Thanks Sue for sharing!

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I absolutely loved this recipe. It was easy to make and tasted great. I did omit the cayenne pepper and the jalapeno pepper and reduced the amount of black pepper so that it wouldn't be too spicy. I also forgot to add the vinegar to the salsa but it tasted great anyway. I broiled the pork 8-10 minutes since our barbecue is buried in snowand that worked out fine. Thank you for a great recipe. This is going into my favourites pile.

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What a delicious recipe. I found this to be both impressive looking and very simple to throw together. The fruity salsa is really a nice blend of flavors. Since it is winter here, I broiled the meat for 8 minutes.

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