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!
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.