Pork medallions with pepper and fresh cherry salsa
2 servings
20 minutes
Pork, like the aforementioned duck, is also in good friendship with berries. Cherry is supported by zest and coriander.
1
To make cherry salsa, roughly chop fresh cherries (dark and sweet) and mix in a bowl with lime juice and zest, finely chopped red onion, chopped cilantro, and jalapeño.
- Cherry: 250 g
- Lime juice: 2 teaspoons
- Lime zest: 0.3 teaspoon
- Red onion: 0.3 head
- Fresh cilantro (coriander): 1.5 teaspoon
- Jalapeno pepper: 1 teaspoon
2
Coat the pork tenderloin in a mixture of salt and ground black pepper, place it in a shallow heavy skillet with heated oil, and fry on medium-high heat on both sides until browned.
- Pork tenderloin: 350 g
- Black peppercorns: 2 tablespoons
- Olive oil: 1 tablespoon
3
Transfer the fried pork to a shallow baking dish and place it in an oven preheated to 210 degrees for 10-12 minutes.
4
When the internal temperature of the meat reaches 65-70 degrees, place the meat on a cutting board and let it rest.
5
After 5-10 minutes, slice the meat into medallions and serve with cherry salsa.