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Sesame Pork Medalions with Mango Salsa
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Medaillons-porc-sesame-salsa-mangue-4909.jpg
PT05M
PT08M
PT2H13M
In a bowl, combine mango, peach and pineapple nectar with Dijon mustard. Set aside 1/3 of this marinade.Flatten pork medallions a little. Add marinade and refrigerate for 2 hours.Remove medallions from marinade; roll in sesame seeds; salt and pepper to taste.Mango SalsaIn a bowl, combine diced mango and lime juice. Season lightly with salt and pepper; sprinkle with sugar and coriander. Keep at room temperature.In a non-stick skillet, heat oil on medium heat. Quick brown medallions and cook on medium 2 minutes per side or until sesame seeds turn brown.Heat up reserved marinade in the microwave.Transfer medallions to heated plates, 2 per plate, top with mango salsa and drizzle a bit of hot marinade around the meat.Serve with soy-sauce seasoned Chinese noodles and half a baby bok choy, both stir-fried in organic sunflower oil.
4
Chef Robert Villeneuve
5
1
5
5
1/2 cup (125 mL) peach, mango and pineapple nectar
4 Tbsp. (60 mL) Dijon mustard
13 oz (400 g) pork tenderloin, sliced about 1 1/2 in. (4 cm) thick
1 packet sesame seeds
1 mango, peeled and diced
1 Tbsp. (15 mL) lime juice
1 pinch sugar
chopped coriander to taste
4 Tbsp. (60 mL) mezzo olive oil
Sesame Pork Medalions with Mango Salsa
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:05
Preparation
0:08
COOKING
2:13
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)peach, mango and pineapple nectar
-
4 Tbsp.
(60 mL)Dijon mustard
-
13 oz
(400 g)pork tenderloin, sliced about 1 1/2 in. (4 cm) thick
-
1
packet sesame seeds
-
1
mango, peeled and diced
-
1 Tbsp.
(15 mL)lime juice
-
1
pinch sugar
-
chopped coriander to taste
-
4 Tbsp.
(60 mL)mezzo olive oil
Preparation
In a bowl, combine mango, peach and pineapple nectar with Dijon mustard. Set aside 1/3 of this marinade.
Flatten pork medallions a little. Add marinade and refrigerate for 2 hours.
Remove medallions from marinade; roll in sesame seeds; salt and pepper to taste.
Mango Salsa
In a bowl, combine diced mango and lime juice. Season lightly with salt and pepper; sprinkle with sugar and coriander. Keep at room temperature.
In a non-stick skillet, heat oil on medium heat. Quick brown medallions and cook on medium 2 minutes per side or until sesame seeds turn brown.
Heat up reserved marinade in the microwave.
Transfer medallions to heated plates, 2 per plate, top with mango salsa and drizzle a bit of hot marinade around the meat.
Serve with soy-sauce seasoned Chinese noodles and half a baby bok choy, both stir-fried in organic sunflower oil.
Source :
Chef Robert Villeneuve
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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.
