Santa Fe Pork Medallions with Peach Salsa

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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