Pork Medallions with Mango Salsa

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Pork Medallions with Mango Salsa
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35 min.
ready in 4 h. 35 min.
Ready in


2 cups chopped scallions
1 Orange (zested and juiced)
½ cup diced Red onions
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons freshly grated ginger
1 teaspoon allspice
¼ teaspoon paprika
¼ teaspoon ground Nutmeg
¼ teaspoon Black pepper
½ teaspoon ground cinnamon
2 cloves garlic
4 scotch bonnet peppers minced (wear gloves please!)
1 Serrano chile pepper (stemmed and seeded)
32 ounces Pork tenderloin (usually 2 small tenderloins)
1 Mango (peeled and diced)
½ cup diced, red Bell pepper
½ cup diced Red onions
¼ cup chiffonade mint
1 Lime (zested and juiced)
1 Jalapeño (minced)
freshly ground Black pepper
¼ cup butter (salted)
1 small Loaf of bread (sliced into thick slices)
black Olives (garnish)
sliced Limes (garnish)
How healthy are the main ingredients?
Orangeapple cider vinegarsaltgingerNutmegcinnamon

Preparation steps

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.
To plate this dish, first place one piece of white bread toast on a plate. Top it with a pork medallion then spoon mango salsa over the pork and toast. Garnish the dish with a toothpick decorated with a black olive and a lime slice.