Santa Fe Pork Medallions With Peach Salsa Recipes

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

Ingredients

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SANTA FE PORK MEDALLIONS WITH PEACH SALSA

Santa Fe Pork Medallions with Peach Salsa image

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!

Provided by PalatablePastime

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb pork tenderloin
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
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

Steps:

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.

Nutrition Facts : Calories 238.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 73.8, Sodium 504.3, Carbohydrate 19.5, Fiber 5.1, Sugar 9.2, Protein 27.4

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