Pork Medallions with Mango Salsa

Name: Pork Medallions with Mango Salsa
Total time: 4 h 35 min
Yield: 8
Ingredients: 2 cups chopped scallions; 1 Orange (zested and juiced); 0.5 cup diced Red onions; 2 Tbsps apple cider vinegar; 1 Tbsp Worcestershire sauce; 1 Tbsp vegetable oil; 2 tsps salt; 2 tsps brown sugar; 2 tsps freshly grated ginger; 1 tsp allspice; 0.25 tsp paprika; 0.25 tsp ground Nutmeg; 0.25 tsp Black pepper; 0.5 tsp ground cinnamon; 2 cloves garlic cloves; 4 scotch bonnet peppers minced (wear gloves please!); 1 Serrano chili pepper (stemmed and seeded); 32 ozs Pork tenderloin (usually 2 small tenderloins); 1 Mango (peeled and diced); 0.5 cup diced, red Bell pepper; 0.5 cup diced Red onions; 0.25 cup chiffonade mint; 1 Lime (zested and juiced); 1 Jalapeño (minced); salt; freshly ground Black pepper; 0.25 cup butter (salted); 1 small Loaf of bread (sliced into thick slices); black Olives (garnish); sliced Limes (garnish)

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 4 h. 35 min.

Ready in

Ingredients

for

servings

Ingredients: 2 cups chopped scallions; 1 Orange (zested and juiced); ½ cup diced Red onions; 2 Tbsps apple cider vinegar; 1 Tbsp Worcestershire sauce; 1 Tbsp vegetable oil; 2 tsps salt; 2 tsps brown sugar; 2 tsps freshly grated ginger; 1 tsp allspice; ¼ tsp paprika; ¼ tsp ground Nutmeg; ¼ tsp Black pepper; ½ tsp ground cinnamon; 2 cloves garlic cloves; 4 scotch bonnet peppers minced (wear gloves please!); 1 Serrano chili pepper (stemmed and seeded); 32 ozs 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); salt; 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?

apple cider vinegar mint ginger garlic clove Orange salt

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Preparation steps

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.

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.