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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
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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
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