Ingredients
-
1
-
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
-
2
-
1/2
Directions
Steps
|
1
Done
|
Trim Tenderloin of Fat, Etc. |
|
2
Done
|
Cut Pork Tenderloin Into Medallions About 3/4" Thick. |
|
3
Done
|
Mix Together Green Chilies, Chile Powder, Ground Cumin, Black Pepper, Cayenne, Salt, Onion Powder, Garlic, Olive Oil, and Cilantro; Process in Blender or Food Processor Until It Becomes a Smooth Paste. |
|
4
Done
|
Rub Each Side of Medallion With Paste and Allow to Rest at Room Temperature For Approximately 30 Minutes. |
|
5
Done
|
Meanwhile, Mix Together Peaches, Black Beans, Balsamic, Jalapeno, Red Bell Pepper, Cilantro, and Sugar. |
|
6
Done
|
Squeeze in Juice of Lime Wedge and Adjust Jalapeno and Sugar Flavorings to Taste. |
|
7
Done
|
Grill Pork Medallions Over Medium Mesquite Coals (or Use Mesquite Smoking Chips With Other Coals or Gas Grills), Cooking About 4-5 Minutes Per Side, or Until Meat Is Cooked Through. |
|
8
Done
|
Serve Salsa Spooned Over Medallions. |
