Pork Medallions St. Augustine

Pork Medallions St. Augustine

Course :	Grilling
From:	HungryMonster.com
Serves:	12

Ingredients:

3	pounds	pork tenderloin
		---MARINADE---
1/2	cup	cilantro -- chopped
1/2	cup	green onion -- sliced
1/2	cup	plum wine
1/4	cup	vegetable oil
2	medium	jalapeos -- seeded, chopped
1	medium	orange -- juice of
2	tablespoons	balsamic vinegar
2	tablespoons	olive oil
1 1/2	tablespoons	tumeric
1	tablespoon	fresh ginger -- chopped
1	tablespoon	honey
1	tablespoon	sesame oil
1	tablespoon	soy sauce
6	cloves	garlic -- crushed
1	teaspoon	cumin
1/2	teaspoon	white pepper
		---SAUCE---
1/2	cup	reserved marinade
1	cup	cashews -- toasted
1/2	cup	plum wine
1 1/2	cups	ham stock
		---ZUCCHINI AND SESAME PANCAKE---
2	medium	zucchini
1 1/2	cups	to 2 all purpose flour
2	large	eggs
1/4	cup	sesame seeds -- toasted
2	tablespoons	fresh ginger -- chopped
2	tablespoons	onion -- chopped
2	tablespoons	soy sauce
1	teaspoon	nutmeg
1	teaspoon	salt and pepper, to taste

Preparation:

Clean and cut pork tenderloin into medallions. For the marinade: Combine all ingredients. Marinate pork for 6 hours. Remove from marinade, pat dry. Reserve marinade. Sear pork medallions on both sides until brown. Finish in oven at 375F or on the grill for 8-10 minutes. Do not overcook. For the sauce: Place reserved marinade and cashews into food processor. Process until smooth. In a sauce pan, reduce wine by half. Add a small amount of pureed marinade and deglaze until brown. Add the stock and remaining pureed marinade. Cook until desired consistency. For the zucchini and sesame pancake: Grate zucchini and combine with remaining ingredients. Heat pan with oil. Add tablespoon-sized dollops of batter. Spread and cook until brown on both sides. Reserve. Reheat when ready to serve. To serve: Plate pork and pancakes. Serve with a chilled seasonal melon salad garnished with orange zest and mint. If desired, couscous and sauteed zucchini slices can be substituted.