Santa Fe Pork Medallions with Peach Salsa

Submitted by PalatablePastime

"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! "

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 lb pork tenderloin

• For Seasoning Paste

• 1 (4 ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 1⁄2 teaspoons black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh cilantro

• For the Salsa

• 2 medium firm fresh peaches, peeled,pitted,and coarsely chopped
• 1⁄2 cup canned black beans, rinsed and drained
• 2 teaspoons balsamic vinegar
• 1 fresh jalapeno, stemmed,seeded,and chopped
• 1 tablespoon finely chopped red bell pepper
• 1 1⁄2 tablespoons chopped fresh cilantro
• 1 lime wedge
• 1⁄2 teaspoon sugar

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.

Reviews

[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

 

[yooper]

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!

 

[canarygirl]

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

 

[smuckerbug]

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.

 

[Chocochipper]

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!