New recipes

Grilled Pork Medallions with Mango-Poblano Salsa

Grilled Pork Medallions with Mango-Poblano Salsa

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Will Budiaman

A salsa of bright, tangy mango and hot, charred poblano peppers is the perfect accompaniment to pork, and this main dish comes together quickly and easily. Try this salsa with grilled fish or chicken as well.


  • 1 Pound pork medallions
  • 1 poblano pepper, charred
  • 1 mango, peeled, seeded, and diced
  • 1/4 Cup finely diced red onion
  • 5 grape tomatoes, diced finely
  • 1/2 Cup cilantro, chopped
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Tablespoon olive oil


Calories Per Serving324

Folate equivalent (total)47µg12%

Riboflavin (B2)0.3mg19.9%

Grilled Bacon Wrapped Pork Medallions

What can be better than bacon-wrapped pork tenderloin grilled to perfection? A great change of pace from steaks for that special meal. Try it for your next casual company grilling night. It won't disappoint.

Date night, we don't do it enough, but sometimes we get out even on a weeknight. We were off to Snug Harbor, one of our local favorites on the river with a view of the lighthouse on Lake Michigan. I stuck with my normal nachos supreme. I needed the extra 2000 calories.

My wife decided to try something new the bacon-wrapped pork medallions. She didn't like the curried apple chutney but loved the meat.

She started to plan my next post right then. She wanted to grill, not seared, and oven-roasted. She wanted the same rub as my ribs. I can follow directions.

A low 5 or high 4. But it looks fantastic, so a five it is.

Recipe Summary

  • ⅓ cup soy sauce
  • ⅓ cup honey
  • 1 ½ teaspoons chopped garlic
  • 1 teaspoon dry mustard
  • 2 (1 1/4 pound) pork tenderloins, cut into 2-inch pieces

Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight.

Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade.

Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).

Grilled Pork Loin with Mango Salsa

This is my favorite Pork Loin recipe. In fact, I have to say this is one of my favorite pork recipes period! I’ve lost count of how many times I’ve made this for family and friends.

I made this for the first time when Julie and I were first dating. She loved it so much she asked me to prepare it for her mom and stepdad. This was the first time I was meeting my future mother in-law. I was a little nervous as you might imagine. Julie assured me my wonderful cooking would win her mother over and that I had nothing to be uptight about. Talk about pressure. This would not be a good time to have any kind of cooking failure.

Needless to say Julie’s mom loved the meal, which helped to alleviate my tension, but I was by no means out of the woods just yet. The good news: I was eventually able to win my mother in-law over and it all started that day. The meal made such a lasting impression that when I told her this last Mother’s Day I would fix anything she wanted, she requested Lime Marinated Pork Loin with Mango Salsa.

Whenever I make the Mango Salsa for this meal, I make double or triple the recipe. The salsa is great on scrambled eggs and omelets. My wife is always looking for new things to try it on.

It’s hard to say which is the star of this meal the pork or the salsa. I do know that if you accidentally overcook the pork, the salsa can save your behind. The key to the Mango Salsa is giving it time to macerate. The longer the ingredients spend time hanging out getting happy, the better the salsa.

I generally serve this with Rice Pilaf (as seen in the photo), but feel free to serve with your favorite side dish.

Caribbean Pork Medallions with Salsa

In a shallow bowl, mix the jerk seasoning with the oil. Add the pork, spoon over the marinade and coat both sides. Cover and set aside for 5 minutes or longer for fuller flavour, if time allows.

To make the salsa, mix all the ingredients together in a medium bowl, and season to taste.

Heat a large non-stick frying or griddle pan for a couple of minutes until hot. Add the medallions to the pan and cook for 10 minutes, turning once or until the juices run clear.

Steam or boil the sugar snap peas in a pan of water on the hob for a few minutes. Microwave the rice pouches according to pack instructions and stir in the kidney beans.

Arrange the rice mix and sugar snap peas onto 4 serving plates. Once the medallions are cooked, cut into slices and arrange on top of the rice. Spoon some salsa over each medallion and serve.

Serving Suggestions

If preferred, use a flavoured rice pouch of your choice.

Additional Information

Pork loin steaks could also be used, just remember to trim the fat off beforehand.

Grilled Pork Tenderloin Medallions

This delicious recipe is made of pork tenderloin, sliced into thin rounds (also called medallions), marinated, then grilled. Grilled Pork Tenderloin medallions is an easy recipe for any time of the year, but it's especially useful in summer.

The marinade for the pork is made from herbs, maple syrup, chicken broth, lemon juice, and butter. These ingredients add flavor and moisture to the meat and help to tenderize it. But because pork tenderloin is already such a tender cut of meat, it only marinates for a couple of hours in the refrigerator. If you marinate the meat for longer than a few hours, the meat will become mushy.

You can change this marinade any way you'd like. Use honey or agave nectar in place of the maple syrup use apple cider or balsamic vinegar in place of the lemon juice or try dried basil, oregano, or tarragon in place of the thyme and marjoram. That's one of the best things about cooking recipes (as opposed to baking recipes) - you can change them to suit your tastes and what you have on hand, and they will still work.

You can double this recipe to serve more people if you'd like. Double the marinade and add more tenderloins. This is an excellent dish for entertaining. Serve it with some grilled Granny Smith apple slices and asparagus or green beans, and a fruit salad, along with some Toasted Garlic Bread and some white wine or iced tea.


    1. Prepare grill (do not spread charcoal out to edges of grill).
    1. 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
    1. Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
    1. Brush both sides of pork with spice rub.
    2. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
    3. Transfer to a platter and let stand, loosely covered, 5 minutes.
    1. Serve pork with mojo.

    Grilled Pork Medallions with Salsa Verde Recipe

    Prep Time: 5 min | Cook Time: 5 min | Serves: 2

    + 5 oz / 140 g pork fillet, trimmed, cut into 8 pieces, lightly pounded
    + 1/4 cup minced fresh parsley
    + 1/4 cup minced fresh basil
    + 1/2 small onion or shallot, finely chopped
    + 1 garlic clove, thinly sliced
    + 2 tbsp extra-virgin olive oil
    + 1 tbsp apple cider vinegar
    + sea salt and freshly ground black pepper, to taste

    To make the salsa verde, combine the fresh herbs, onion, garlic, oil, and vinegar in a medium-size bowl and season with salt and pepper.

    Meanwhile, heat the grill over medium-high heat, season the pork with salt and pepper and cook, turning once, until golden brown and cooked through, about 2-3 minutes per side.

    Add a spoonful of the salsa verde over the tops of the pork medallions and serve with a green salad or roasted vegetables. Enjoy!

    The spicy, smoky flavors of this marinade add plenty of savor to mild pork. What's needed here is a rich, buttery California Chardonnay for balance.

    I'm with everyone else -- why are there over 6,000 reviews and no comments? Possible because you have to sign up to post? Well, regardless, I set out to make it. I thought it turned out fantastic. I split the marinade between two tenderloins and froze the second one. I reserved some marinade before it went on the pork to toss the meat in after grilling. We turned this into pork tacos with a smoky pinto bean dip, mango habanero salsa, and mexican pickled veggies. Absolutely delicious!


    • Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions.
    • In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
    • Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.
    • Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over mediumhigh heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

    The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.

    Watch the video: Χοιρινά Μπριζολάκια με σάλσα BBQ (February 2023).