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 your GEORGE FORMAN® 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.