METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pork Medallions with Spicy Strawberry Sauce
2024-06-14
https://www.metro.ca/userfiles/image/recipes/pork-loin-ver-12312.jpg
PT20M
PT25M
PT45M
Cut the pork tenderloin into medallions (slices) approximately 1/2-inch slices and pat dry with paper towelsWorking in 2 batches, heat 1 tablespoon olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions.Meanwhile, make salsa In a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon balsamic vinegar, and 1/2 teaspoon salt.In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots with a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes.Add remaining 1/2 cup balsamic vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down, 7 to 8 minutes.Return pork medallions to skillet to heat through.Serve drizzled with the pan sauce and with the strawberry salsa.
4
Metro
0
0
0
0
2 tablespoons olive oil, divided
2 pounds pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons chopped fresh cilantro, plus more for serving
16 oz strawberries, stemmed, halved, sliced, divided
3 jalapeños, seeded, chopped, divided
2 shallots, chopped, divided
1/2 cup + 1 tablespoon balsamic vinegar
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 tablespoons BBQ sauce
2 tablespoons honey
Pork Medallions with Spicy Strawberry Sauce
4
Main course
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
2 tablespoons
olive oil, divided
-
2 pounds
pork tenderloin, cut into 1/2-inch slices
-
1/2 teaspoon
salt
-
1/2 teaspoon
black pepper
-
1 teaspoon
garlic powder
-
2 tablespoons
chopped fresh cilantro, plus more for serving
-
16 oz
strawberries, stemmed, halved, sliced, divided
-
3
jalapeños, seeded, chopped, divided
-
2
shallots, chopped, divided
-
1/2 cup
+ 1 tablespoon balsamic vinegar
-
1
chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
-
2 tablespoons
BBQ sauce
-
2 tablespoons
honey
Preparation
Cut the pork tenderloin into medallions (slices) approximately 1/2-inch slices and pat dry with paper towels
Working in 2 batches, heat 1 tablespoon olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions.
Meanwhile, make salsa In a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon balsamic vinegar, and 1/2 teaspoon salt.
In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots with a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes.
Add remaining 1/2 cup balsamic vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down, 7 to 8 minutes.
Return pork medallions to skillet to heat through.
Serve drizzled with the pan sauce and with the strawberry salsa.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
