Pork Medallions St. Augustine

Recipe Ingredients

3 lbs	1362g / 48oz	Pork tenderloin
		Marinade
1/2 cup	8g / 0.3oz	Cilantro - chopped
1/2 cup	31g / 1.1oz	Green onion - sliced
1/2 cup	118ml	Plum wine
1/4 cup	59ml	Vegetable oil
2		Jalape$os - seeded, chopped
1		Orange - juice of
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Olive oil
1 1/2 tablespoons	22ml	Tumeric
1 tablespoon	15ml	Fresh ginger - chopped
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Soy sauce
6		Garlic - crushed
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	White pepper
		Sauce
		Reserved marinade
1 cup	237ml	Cashews - toasted
1/2 cup	118ml	Plum wine
1 1/2 cups	355ml	Ham stock
		Zucchini and Sesame Pancake
2		Zucchini (medium)
1 1/2 cups	93g / 3.3oz	To 2 all purpose flour
2		Eggs
1/4 cup	27g / 1oz	Sesame seeds - toasted
2 tablespoons	30ml	Fresh ginger - chopped
2 tablespoons	30ml	Onion - chopped
2 tablespoons	30ml	Soy sauce
		Nutmeg
		Salt and pepper, to taste

Recipe Instructions

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.

Source:
National Pork Producers Council

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