Grilling recipes

Pork Medallions St. Augustine

Course : Grilling
Source: National Pork Producers Council
Serves: 12

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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 / Directions:

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.

Pork Medallions St. Augustine

Ingredients:

Preparation / Directions:

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