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 **

1. Peel oranges, remove seeds and coarsely chop oranges.
2. 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.
3. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness.
4. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side.
5. 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.)

Recipe and photograph provided courtesy of Pork, Be Inspired®.