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Pork Medallions With Melon Salsa and Grilled Limes

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“Caribbean sizzle to pork dinner. Low cal too!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare outdoor grill for direct grilling on medium.
  2. Cut pork tenderloin crosswise into 8 equal pieces. With palm of hand, firmly press on cut side of each piece to flatten to about 1-inch-thick medallion.
  3. Cut 2 limes in half; reserve for grilling. From remaining limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In small bowl, combine oil, 1/2 teaspoon lime peel, half of cilantro, 1/8 teaspoon salt, and pepper. Rub cilantro mixture on pork medallions to season both sides.
  4. Place pork on hot grill grate and cook 4 minutes. Turn pork over. Add lime halves, cut sides down, to same grill grate and cook 3 to 4 minutes or until lightly browned and warm. Cook pork 4 to 5 minutes longer or until browned on the outside and still slightly pink in the center.
  5. Meanwhile, in medium bowl, combine melons, jalapeño, lime juice, 1/8 teaspoon salt, and remaining cilantro and lime peel. Makes about 3 cups salsa.

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