Grilled Southwestern Pork Medallions with Sweet Peach Salsa
Experience a bold fusion of flavors with these Grilled Southwestern Pork Medallions, enhanced by a vibrant Sweet Peach Salsa. This dish encapsulates the essence of Southwestern cuisine, beautifully pairing the heat of spiced pork with the refreshing sweetness of ripe peaches. Perfect for summer barbecues or a weeknight dinner, the medallions are marinated in a zesty blend of spices and grilled to juicy perfection, while the salsa adds a delightful contrast with fresh ingredients like black beans, jalapeños, and a splash of balsamic vinegar. Elevate your dining experience with this deliciously balanced dish that will impress your family and friends alike!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Pork tenderloin
1 lb (Trimmed and cut into 3/4-inch medallions)
Chopped green chilies
1 (4 ounce) can (Drained)
Chili powder
1 tablespoon
Ground cumin
1 tablespoon
Black pepper
1 1/2 teaspoons
Cayenne pepper
1/2 teaspoon
Salt
1/2 teaspoon
Onion powder
1 teaspoon
Minced garlic
1 teaspoon
Olive oil
1 teaspoon
Chopped fresh cilantro
2 tablespoons (Divided)
Firm fresh peaches
2 medium (Peeled, pitted, and coarsely chopped)
Canned black beans
1/2 cup (Rinsed and drained)
Balsamic vinegar
2 teaspoons
Fresh jalapeño
1 (Stemmed, seeded, and chopped)
Finely chopped red bell pepper
1 tablespoon
Sugar
1/2 teaspoon
Lime wedge
1 (Juice squeezed for salsa)
Instructions
1
Begin by trimming any excess fat from the pork tenderloin.
2
Slice the tenderloin into medallions, each about 3/4-inch thick.
3
In a blender or food processor, combine the canned green chilies, chili powder, ground cumin, black pepper, cayenne pepper, salt, onion powder, minced garlic, olive oil, and 2 tablespoons of chopped fresh cilantro. Process until it forms a smooth paste.
4
Evenly rub the spice paste over both sides of each medallion, ensuring thorough coverage. Let the pork rest at room temperature for approximately 30 minutes to allow the flavors to meld.
5
While the pork is marinating, prepare the peach salsa. In a bowl, combine the coarsely chopped peaches, rinsed and drained black beans, balsamic vinegar, chopped jalapeño, finely chopped red bell pepper, 1 1/2 tablespoons of chopped fresh cilantro, and sugar. Mix well to combine the ingredients.
6
Squeeze in the juice of a lime wedge, adjusting the amount of jalapeño and sugar to achieve your desired flavor balance. Stir again and set aside.
7
Preheat the grill, using medium mesquite coals or mesquite smoking chips for added flavor if you prefer. Grill the pork medallions for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and the juices run clear.
8
Once cooked, remove the pork from the grill and allow it to rest for a few minutes before serving.
9
Serve the grilled pork medallions topped generously with the sweet peach salsa.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Grilled Southwestern Pork Medallions served with a Sweet Peach Salsa.
How should the pork tenderloin be prepared for grilling?
The pork tenderloin should be trimmed of excess fat and sliced into medallions that are approximately 3/4-inch thick.
What ingredients are used to make the pork marinade paste?
The marinade paste consists of canned green chilies, chili powder, ground cumin, black pepper, cayenne pepper, salt, onion powder, minced garlic, olive oil, and fresh cilantro.
How long should the pork medallions marinate?
The pork should rest with the spice paste at room temperature for approximately 30 minutes before grilling.
What are the components of the Sweet Peach Salsa?
The salsa is made from coarsely chopped fresh peaches, rinsed black beans, balsamic vinegar, chopped jalapeño, red bell pepper, fresh cilantro, sugar, and lime juice.
What is the recommended internal temperature for the cooked pork?
The pork medallions should reach an internal temperature of 145°F (63°C).
How long does it take to grill the pork medallions?
Grill the medallions for approximately 4-5 minutes on each side.
What type of wood flavor is recommended for grilling this dish?
Mesquite coals or mesquite smoking chips are recommended to add extra flavor.
Does the recipe require fresh or canned peaches for the salsa?
The recipe calls for 2 medium firm fresh peaches that are peeled, pitted, and coarsely chopped.
Is the cilantro used all at once?
No, the 2 tablespoons of chopped fresh cilantro are divided: some for the pork marinade paste and some for the salsa.
What should I do with the jalapeño before adding it to the salsa?
The jalapeño should be stemmed, seeded, and chopped before being added.
Should the pork rest after grilling?
Yes, once removed from the grill, the pork should rest for a few minutes before serving.
Is this dish considered spicy?
Yes, it contains chili powder, cayenne pepper, and jalapeño, giving it a Southwestern heat.
What kind of vinegar is used in the salsa?
Balsamic vinegar is used to provide a tangy contrast in the peach salsa.
Are the black beans cooked in the recipe?
The canned black beans are used cold/room temperature in the salsa after being rinsed and drained.
How is the spice paste made?
By processing the chilies, spices, garlic, oil, and cilantro in a blender or food processor until smooth.
Can I adjust the heat level of the salsa?
Yes, the recipe suggests adjusting the amount of jalapeño and sugar to achieve your desired flavor balance.
What is the total number of ingredients used?
There are 18 ingredients used in this recipe.
What is the recommended serving style?
The grilled medallions should be topped generously with the sweet peach salsa.
What color bell pepper is used in the salsa?
Finely chopped red bell pepper is used.
Is the onion used fresh or powdered?
The recipe uses 1 teaspoon of onion powder for the spice paste.
What makes this recipe a summer dish?
The use of fresh seasonal peaches and the grilling preparation make it ideal for summer barbecues.
Is there sugar in the marinade?
No, the sugar is only used in the peach salsa to balance the acidity and heat.
How much pork tenderloin is needed?
The recipe calls for 1 lb of pork tenderloin.
What citrus fruit is included?
A lime wedge is used to squeeze fresh juice into the salsa.
Are the green chilies fresh or canned?
The recipe uses one 4-ounce can of chopped green chilies, drained.
Does the recipe require oil for grilling?
Olive oil is included in the spice paste which is rubbed onto the meat before grilling.
What is the texture of the peach salsa?
It is a chunky salsa featuring coarsely chopped peaches, whole black beans, and diced peppers.
Can this be a quick weeknight dinner?
Yes, with a 30-minute marinade time and about 10 minutes of grilling, it is suitable for a weeknight.
What tags are associated with this recipe?
The recipe is tagged with pork, grilled, Mexican, Southwestern, peach salsa, spicy, barbecue, healthy, and summer recipe.