Teriyaki Pork Medallions with Papaya Salsa
A fusion recipe of Asian and Latin tastes create this colorful dish.
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.
Makes 4 servings.
*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 National Pork Board.