Ingredients for Santa Fe Pork Medallions With Peach Salsa
- Pork Tenderloin
- Green Chilies
- 1 teaspoon chili powder
- Ground Cumin
- black pepper to taste
- Cayenne Pepper
- salt to taste
- Onion Powder
- Garlic
- 1 tablespoon olive oil
- Fresh Cilantro
- Fresh Peaches
- Canned Black Beans
- Balsamic Vinegar
- Fresh Jalapeno
- Red Bell Pepper
- Lime Wedge
- Sugar
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How to Make Santa Fe Pork Medallions With Peach Salsa
- Prepare the Peach Salsa: Combine diced peaches (2 ripe peaches, diced), red onion (1/4 cup, finely diced), jalapeño pepper (1, seeded and minced), cilantro (1/4 cup, chopped), lime juice (2 tablespoons), and a pinch of salt in a medium bowl. Set aside.
- Season the Pork: Season pork medallions (4, 4-ounce medallions) generously with chili powder (1 teaspoon), cumin (1/2 teaspoon), paprika (1/2 teaspoon), garlic powder (1/4 teaspoon), salt, and black pepper.
- Sear the Pork: Heat olive oil (1 tablespoon) in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side, until browned.
- Cook the Pork: Reduce heat to medium, and continue cooking for another 6-8 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Rest and Serve: Remove the pork medallions from the skillet and let them rest for 5 minutes before slicing. Top with the peach salsa and serve immediately. Consider serving with rice or your favorite southwestern side dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
36g
Fat
8g
Carbs
6g