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Teriyaki Pork Medallions with Papaya Salsa

Recipe Image

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 4 servings

Ingredients

2 navel oranges

3/4 cup chopped refrigerated papaya or mango

1/4 cup slivered green bell pepper

2 Tbs finely slivered red onion

2 Tbs chopped fresh cilantro

1 tsp finely shredded lime or lemon peel

2 tsp lime or lemon juice

1 Tbs finely chopped jalapeño pepper

1 1-to 1-1/4-pound teriyaki-marinated pork tenderloin

1 Tbs vegetable oil

Directions

Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.

Serving suggestions: Spanish potatoes, buttered sugar snap peas, hot cooked noodles, brownies topped with chocolate chunk ice cream.

Nutrition facts

Serving Size 1 serving
Calories 214
Calories from Fat 63 (30%)
% Daily Value*
11%Total Fat 7g
7%Saturated Fat 1.5g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.5g
17%Cholesterol 52mg
19%Sodium 466mg
23%Potassium 819mg
6%Total Carbohydrate 18g
10%Dietary Fiber 2.4g
Sugars 12g
Sugar Alcohols 0g
43%Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.