Santa Fe Pork Medallions With Peach Salsa Recipe

Savor the Southwest with these sizzling Santa Fe Pork Medallions! Juicy pork medallions are perfectly balanced by a vibrant peach salsa, creating a delightful explosion of sweet, spicy, and savory flavors. Customize the spice level to your liking – a 2002 award-winner, this recipe is a guaranteed crowd-pleaser.

Prep Time 15 mins
Cook Time 50 mins
Calories 238.3 kcal
Protein 54g
Rating 4.2 (11 Reviews)
Santa Fe Pork Medallions With Peach Salsa 53

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Santa Fe Pork Medallions With Peach Salsa

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How to Make Santa Fe Pork Medallions With Peach Salsa

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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