Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    jalapeos -- seeded, chopped
   1                    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***
                        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                    eggs
     1/4  cup           sesame seeds -- toasted
   2      tablespoons   fresh ginger -- chopped
   2      tablespoons   onion -- chopped
   2      tablespoons   soy sauce
                        nutmeg
                        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.