A fusion dish of Asian
and Latin tastes create this colorful meal. Serve with Spanish
potatoes, buttered sugar snap peas, hot cooked noodles, and finish
with brownies topped with chocolate chunk ice cream.
Teriyaki
Pork Medallions with Papaya Salsa
- 2 navel oranges
3/4 cup chopped papaya or mango
1/4 cup slivered green bell pepper
2 tablespoons finely slivered red onion
2 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lime or lemon peel
2 teaspoons lime or lemon juice
1 tablespoon finely chopped jalapeño pepper*
1 tablespoon vegetable oil
1 teriyaki-marinated pork tenderloin, about 1-pound **
- Peel oranges, remove seeds
and coarsely chop oranges.
- In medium bowl combine
oranges, papaya or mango, bell pepper, onion, cilantro, lime
or lemon peel, lime or lemon juice, and jalapeño pepper.
Cover and chill at least 1 hour.
- Cut pork tenderloin crosswise
into 12 slices. Place between plastic wrap; press with heel of
hand to 1/2-inch thickness.
- In large skillet sauté
pork, half at a time, in hot oil for about 3 minutes on each
side.
- Serve with the salsa.
Serves 4.
*Always wear rubber gloves
when handling hot chiles.
**Or marinate your own tenderloin overnight in about 1 cup of
purchased teriyaki sauce. (Discard marinade after use.)
Nutrition Facts
Calories 255 calories
Protein 27 grams
Fat 8 grams
Sodium 741 milligrams
Cholesterol 67 milligrams
Saturated Fat 2 grams
Carbohydrates 21 grams
Fiber 1 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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