Pork Medallions With Melon Salsa and Grilled Limes
"Caribbean sizzle to pork dinner. Low cal too!"
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄4 lbs pork tenderloin, trimmed of fat
- 5 limes
- 1 tablespoon olive oil
- 1⁄2 cup cilantro leaf, fresh chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper, course
- 2 cups chopped cantaloupe
- 1 cup chopped honeydew melon
- 1 jalapeno chile, minced
directions
- Prepare outdoor grill for direct grilling on medium.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
