January 30, 2012

Pork Filet Medallions with a Pineapple Ginger Salsa

This recipe is from Chef Brian Duffy of Philadelphia.  I modified it to serve one under Pork Medallion with Pepper, Onion & Pineapple

Pork Medallions
2.25 Pounds or 12 Ea 3 - oz Pork Loin Sliced into Medallions
Salt & Pepper for Taste
Extra Virgin Olive Oil for Sautéing

Pineapple Ginger Salsa
1 Pine apple Cored & small diced or 2 Cans Diced Pineapple
1 Red Onion Small Dice
1 Red Bell Pepper Small Dice
1 T Fresh Ginger, Peeled & Diced
3 T Cilantro, Chopped
1 Jalapeno, Small Diced
Salt & Pepper to Taste

PREHEAT oven to 350
PREHEAT an ALL-CLAD Pan to med high heat
SEAR Season Pork Medallions & Sear on both sides for 4 - 6 minutes each side
Remove Pork & Let rest for 1 - 2 minutes
ADD Remaining salsa ingredients & sauté briefly for 1 - 2 minutes
Place pork Filet on the plate & top with Salsa
** Chef’s Tip…..How to clean a Pork Tenderloin
         Remove Silver skin (connective tissue) with a sharp knife
         Remove 90% of Fat around pork 10% is left for flavor


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