Grilled Pork Medallions with a Sweet and Sour Plum Salsa
To Serve Four
By Chef Jamie Roraback
As Seen On
12 Pork Medallions-cut from the tenderloin or loin, ¼” thick
1 tsp. Lemon Zest-reserve the juice for the salsa
1 tsp. Fresh Ginger-grated
2 Tbsp. Vegetable Oil
1 ½ Cups Plums-pitted, diced ½”
¼ Cup Sugar
¼ Cup Red Wine Vinegar
2 Tbsp. Lemon Juice
¼ Cup Red Onions-chopped finely
1 tsp. Jalapeño or other favorite chile pepper-chopped finely
2 tsp. Fresh Mint-chopped finely
Salt and Black Pepper to Taste
· Place pork medallions in a bowl, toss with the lemon zest, ginger and vegetable oil, coating evenly. Cover and let marinate under refrigeration for 1 hour or overnight.
· To make salsa, combine the plums, sugar, vinegar, lemon juice, and red onions in a stainless steel saucepan. Cook covered over high heat for about 3 minutes or until the mixture begins to boil and the plums start to soften. Remove from heat, transfer plum mixture to a bowl and let cool to room temperature. When cool, stir in the jalapeño pepper, fresh mint, and season to taste with salt and pepper. Reserve to serve with the pork.
· To grill pork, heat the grill on high heat. Place pork medallions on and cook for about 2 minutes on each side, looking for 145ºf internal doneness measured with an instant read thermometer. Season meat with salt and pepper upon removal from the grill and serve with the plum salsa. Enjoy!
CT Culinary Institute’s Website: www.ctculinary.edu