Skip to content

Pork medallions with peppers and fresh cherry salsa

Pork medallions with peppers and fresh cherry salsa, Prescriptions, Any category, Any kitchen, Main dishes, American cuisine

Ingredients portion 2

Cherry 250 g

Lime juice 2 teaspoons

Lime zest ¼ teaspoon

Jalapeño pepper 1 teaspoon

Red onion ¼ head

Fresh coriander 1.5 teaspoons

Pork loin 350 g

Black pepper 2 tablespoons

Olive oil 1 tablespoon

Cooking instructions 20 minutes

1 To make the cherry salsa, coarsely chop the fresh cherries (dark and sweet) and mix them in a bowl with the juice and grated lime zest, finely chopped red onion, chopped coriander and jalapenos.

2 Coat the pork loin in a mixture of salt and black pepper grinded in a coffee grinder, place it in a shallow heavy pan with heated oil and fry on both sides over a medium heat until crispy.

3 Put the roast pork into a shallow roasting tin and place in a preheated oven at 210 degrees for 10 to 12 minutes.

4 When the temperature inside the meat has risen to 65-70 degrees, place the meat on a cutting board and let it rest.

5 After 5-10 minutes, cut the meat into medallions and serve with the cherry salsa.

Korean pie pie

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .