FOREMAN FNATICS

Teriyaki Pork Medallions with Cucumber Pineapple Salsa

Give it a shot. You won't believe how tasty it is!

INGREDIENTS

Teriyaki Marinade:

  • ¼ cup soy sauce
  • ¼ cup mirin
  • 3 tbsp minced green onions
  • 2 tbsp dry sherry
  • 2 tbsp light brown sugar
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1 tsp Asian chile garlic sauce or red pepper flakes
  • 2 Pork Tenderloins, about ¾ pounds each, trimmed of excess fat and silver skin; cut into medallions about 1 inch thick*

Cucumber- Pineapple Salsa:

  • 1-1/2 cups seeded, diced cucumber
  • ¾ tsp Asian chile garlic sauce
  • 3 tbsp minced cilantro
  • 3/4 cup small diced pineapple
  • 1 tbsp toasted sesame seeds
  • 4 green onions minced
  • Grated zest of 1 lime
  • 1-1/2 tbsp lime juice
  • 2 tbsp seasoned rice vinegar
  • 2 tsp sesame oil
  • 1-1/2 tsp soy sauce

DIRECTIONS

1. For the marinade: combine the soy sauce, mirin, green onions, dry sherry, light brown sugar, ginger, garlic and chile sauce in a small bowl and whisk together.

2. Put the pork medallions in a gallon storage bag and pour the marinade in. Refrigerate for at least 8 hours or overnight.

3. In a large bowl, combine all the salsa ingredients. Mix thoroughly and refrigerate until needed.

4. Preheat grill to 425°F. Once preheated, place the pork medallions on the grill and cook for about 5 minutes or until a thermometer inserted into the thickest part reads 145°F or above.

5. Place on a plate and top with salsa.

Note: Can use boneless pork chops instead of pork tenderloin. There is enough marinade for 6 pork chops.


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