Pork Medallions With Melon Salsa and Grilled Limes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Caribbean sizzle to pork dinner. Low cal too! 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:
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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