Roast Pork Medallions with Spicy Fruit
List of Ingredients
One of those spur-of-moment inspirations, this turned into a wonderful meal.
Roast a 3-4 pound pork loin in a roasting bag. Open the bag carefully and pour juices into a skillet.
Remaining ingredients:
Brown sugar
White wine or rice wine vinegar
2 onions, cut into chunks
1 red bell pepper and 1 green bell pepper, cut into chunks
2-3 chiles, minced (jalapenos or serranos)
2 cloves garlic, minced
1 medium can pineapple chunks (or 2 cups fresh)
Other seasonal fruits (use 4-5)
Pinch cumin, pinch oregano, 1 teaspoon chili powder, curry powder, as desired
Reduce the juices so that the skillet is nearly dry. Add a little oil if necessary. Stir-fry the onions, peppers, chiles, and garlic just until crisp tender. Remove from pan. Add the pineapple juice and reduce again. Add fruits and seasonings. Stir-fry quickly. Return vegetables to pan. Heat briefly and correct seasonings. Add some brown sugar and vinegar, if necessary. Serve over thinly sliced pork.
Recipe
The fruits I had on hand recently were
1 mango
3 banana
4 plums
about 1 1/2 cups grapes, halved
Other possibilities are peaches, apricots, plums, nectarines, apples, pears, cherries, etc. Berries and melons cook down quickly and become mushy. I wanted the fruit here to be just barely coated with sauce and warmed through.
For a juicier presentation, stir-fry fruits and vegetables in a little oil and remove from pan. Retain liquid and thicken with a little cornstarch dissolved in water.
I served this with rice pilaf and baby limas.
|
|
member logon
