Ingredients
-
1 lb pork tenderloin
-
-
1 (4 ounce) can chopped green chilies
-
1 tablespoon chili powder
-
1 tablespoon ground cumin
-
1 1/2 teaspoons black pepper
-
1/2 teaspoon cayenne pepper
-
1/2 teaspoon salt
-
1 teaspoon onion powder
-
1 teaspoon minced garlic
-
1 teaspoon olive oil
-
2 tablespoons chopped fresh cilantro
-
-
2 medium firm fresh peaches, peeled,pitted,and coarsely chopped
-
2 teaspoons balsamic vinegar
-
1 fresh jalapeno, stemmed,seeded,and chopped
-
1 tablespoon finely chopped red bell pepper
-
1 1/2 tablespoons chopped fresh cilantro
-
1/2 cup canned black beans, rinsed and drained
Instructions
- Trim tenderloin of fat, etc.
- Cut pork tenderloin into medallions about 3/4" thick.
- 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.
- Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
- Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
- Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
- 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.
- Serve salsa spooned over medallions.