Pork Medallions St. Augustine

Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 12
 

Ingredients:

3 pounds pork tenderloin
---MARINADE---
1/2 cup cilantro -- chopped
1/2 cup green onion -- sliced
1/2 cup plum wine
1/4 cup vegetable oil
2 medium jalapeos -- seeded, chopped
1 medium orange -- juice of
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 tablespoons tumeric
1 tablespoon fresh ginger -- chopped
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon soy sauce
6 cloves garlic -- crushed
1 teaspoon cumin
1/2 teaspoon white pepper
---SAUCE---
1/2 cup reserved marinade
1 cup cashews -- toasted
1/2 cup plum wine
1 1/2 cups ham stock
---ZUCCHINI AND SESAME PANCAKE---
2 medium zucchini
1 1/2 cups to 2 all purpose flour
2 large eggs
1/4 cup sesame seeds -- toasted
2 tablespoons fresh ginger -- chopped
2 tablespoons onion -- chopped
2 tablespoons soy sauce
1 teaspoon nutmeg
1 teaspoon salt and pepper, to taste
 

Preparation:

Clean and cut pork tenderloin into medallions. For the marinade: Combine all ingredients. Marinate pork for 6 hours. Remove from marinade, pat dry. Reserve marinade. Sear pork medallions on both sides until brown. Finish in oven at 375F or on the grill for 8-10 minutes. Do not overcook. For the sauce: Place reserved marinade and cashews into food processor. Process until smooth. In a sauce pan, reduce wine by half. Add a small amount of pureed marinade and deglaze until brown. Add the stock and remaining pureed marinade. Cook until desired consistency. For the zucchini and sesame pancake: Grate zucchini and combine with remaining ingredients. Heat pan with oil. Add tablespoon-sized dollops of batter. Spread and cook until brown on both sides. Reserve. Reheat when ready to serve. To serve: Plate pork and pancakes. Serve with a chilled seasonal melon salad garnished with orange zest and mint. If desired, couscous and sauteed zucchini slices can be substituted.