Pork Medallions with Summer Salsa
Source of Recipe
Better Homes and Gardens
8 boneless pork loin chops, cut 1-1/4 to 1-1/2 inches thick (America's Cut)
1/4 cup lime juice
1/4 cup Worcestershire sauce
1/4 cup coarse-grain brown mustard or Dijon-style mustard
3 tablespoons vinegar
2 tablespoons water
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 recipe Summer Salsa (recipe follows)
1. Place the pork loin chops in a clean, heavy plastic bag. Set the bag in a large bowl. Combine the lime juice, Worcestershire sauce, mustard, vinegar, water, cumin, salt, and pepper. Pour over the pork in bag; seal the bag. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning occasionally.
2. Remove the pork from the bag, reserving marinade. Grill pork on an uncovered grill directly over medium coals for 20 to 30 minutes or until thermometer registers 160 degrees F, juices run clear, and meat is slightly pink in center; halfway through cooking turn and brush with marinade.
Serve with Summer Salsa.
Makes 8 servings.
To broil: Place pork on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 22 to 24 minutes or until thermometer registers 160 degrees F and juices run clear, turning once halfway through cooking and brushing with marinade.
Summer Salsa:
1-1/2 cups chopped fresh apricots or peeled peaches
3/4 cup chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup sliced green onion
1 to 2 jalapeno peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon snipped fresh cilantro or parsley.
In a medium mixing bowl combine ingredients. Cover; chill for up to 4 hours, stirring once or twice.
Serve with a slotted spoon.
Makes about 2-1/2 cups salsa.
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