Grilled Pork "Filet Mignon" with a Cherry-Jalapeno Salsa - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Pork "Filet Mignon" with a Cherry-Jalapeno Salsa



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Smoke Daddy's New Year’s Day brunch will be served from 10 a.m. until 3 p.m. and features items such as pulled pork nachos, Division Street Chili and smoked BBQ wings.

    Pork Medallions-cut from pork loin, 2” thick
    ¼ Cup Vegetable Oil
    2 tsp. Lime Zest
    1 tsp. Lemon Zest
    1 tsp. Freshly Grated Ginger
    2 Tbsp. Cilantro Stems-chopped and crushed
    1 tsp. Black Pepper
    1 ½ Cups Fresh Cherries-pitted, cut in quarters
    ¼ Cup Red Onions
    2 Tbsp. Jalapeno Peppers-chopped finely
    1 Tbsp. Fresh Cilantro Leaves-chopped
    2 Tbsp. Lime Juice
    2 tsp. Lemon Juice
    Salt and Black Pepper to Taste

    Place pork medallions in a bowl. Coat the meat thoroughly with the lime and lemon zest, ginger, and black pepper. Marinate under refrigeration one hour or overnight.

    Prepare the salsa by combining the cherries, red onions, jalapeno, cilantro, lime juice, lemon juice, seasoning to taste with salt and pepper. Reserve.

    Heat grill on high heat. Scrape off excess marinade off of pork medallions. Grill for about 4 minutes on each side to char nicely. Place meat on indirect heat on the grill , covered, turn heat down to low and roast until the internal doneness reaches 145ºf. Let meat rest a few minutes off the grill, season to taste with salt and slice for presentation if desired. Serve with the cherry salsa and enjoy!