Santa Fe Pork Medallions With Peach Salsa Recipes

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.

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.

Steps:

• Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a cleaver; pat both sides of medallions with flour, salt, and pepper.
• Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, 5-10 minutes; plate and sprinkle with lemon juice and parsley.

Steps:

• To clarify butter, heat until almost boiling.
• Remove from heat and allow to cool slightly; skim top.
• Heat clarified butter over med. heat.
• Add pork and saute until done, which takes about 8 mins.on each side.
• Remove medallions and add shallots.
• Cook until done.
• Add remaining ingredients and adjust seasoning.
• Heat thoroughly and return pork to pan.
• Heat and serve.

Steps:

• Place tomatillos and jalapeno peppers in a food
• processor, process 1 minute or until smooth.
• Heat a large dutch oven coated with a cooking spray
• over medium-high heat. add pork, brown on all sides.
• Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
• Simmer, uncovered for 45 minutes or until pork is tender.
• .

Steps:

• Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
• Sprinkle with oregano and cumin.
• Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
• Let meat stand 10 minutes before slicing.
• In a bowl, combine salsa ingredients and serve with the pork.
• Enjoy!

Steps:

• Blanch, peel, pit and chop peaches.
• Measure 6 cups.
• Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan.
• Bring to a boil, stirring constantly to prevent scorching.
• Boil gently, stirring frequently, 5 minutes.
• If bottling, process in usual way, processing for a further 10 minutes.
• This will make approximately 4 pints of Salsa.