Pork Medallions with Mango Salsa

Method:

For marinade, in a blender combine the green onions, orange zest and juice, diced red onion, apple cider vinegar, Worcestershire sauce, vegetable oil, salt, brown sugar, ginger, allspice, paprika, nutmeg, black pepper, cinnamon, garlic, Scotch bonnet peppers, and the serrano pepper. Blend all ingredients into a paste.

Place the pork tenderloin in a shallow bowl or baking dish and cover it with the marinade. Cover it with plastic wrap and refrigerate for 4 hours.

For mango salsa, in a medium bowl combine the diced mango, red bell pepper, red onion, mint leaves, the juice and zest of lime, minced jalapeño, and salt and pepper. Mix well and set aside.

Preheat grill or grill pan on a medium high heat. Remove pork from the marinade and place it on the grill. Grill the pork for 15 minutes or until the meat registers 145 degrees F.

For toast, heat a nonstick pan over medium heat. Butter both sides of each slice of bread. Place the bread slices in the hot pan and cook on each side 1-3 minutes, just until both sides are lightly browned. Remove from heat and set aside.

Slice the pork tenderloin into medallions.