Spicy Pork Medallions with Tomato-Orange Salsa
Pork tenderloin, when cut into medallions, can be pan seared in no time flat and flavored with a wide variety of sauces and seasonings. This recipe uses a zesty sauce of sweet citrus, smoke and heat to give the pork its flavor and the Tomato-Orange Salsa makes a cool, refreshing complement.
- 2 lbs pork tenderloin
- 1/3 cup frozen limeade concentrate
- 1 chipotle chile in adobo, finely chopped
- 1 teaspoon adobo sauce
- 2 cloves garlic, finely chopped
- Olive oil
- For the salsa:
- 2 medium tomatoes, seeded and chopped
- 1 navel orange, peeled and chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon jalapeño pepper sauce
- Salt and freshly ground black pepper to taste
Trim any excess fat and silver skin from the pork. Slice each tenderloin into 3/4-inch thick slices and arrange them in a single layer on a sheet of wax paper. Cover with an another sheet of paper and pound them gently to flatten slightly. Don't make them any thinner than 1/2-inch. Transfer the medallions to a large platter.
Mix the limeade concentrate, chopped chipotle chile, adobo sauce and garlic together in a small bowl. Brush each pork medallion on both sides with the sauce mixture. Set aside at room temperature for 20 minutes.
While the pork marinates, combine the tomatoes, orange, scallion, cilantro and jalapeño pepper sauce in a small bowl. Season to taste with salt and freshly ground pepper.
To cook the pork, heat a small amount of olive oil in a large pan over medium-high heat. Give the medallions an additional brush of sauce, shake off the excess, then add them in a single layer to the heated oil. Don't overcrowd the pan ~ you will need to cook the pork in batches. Cook the medallions until they are lightly browned and barely pink in the middle, about 2 minutes per side. Transfer to a serving plate and cover to keep warm while you cook the remaining medallions.
Serve with the salsa.
Makes 6 to 8 servings