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Sesame Pork Medalions with Mango Salsa https://www.metro.ca/userfiles/image/recipes/Medaillons-porc-sesame-salsa-mangue-4909.jpg PT05M PT08M PT2H13M
In a bowl, combine mango, peach and pineapple nectar with Dijon mustard. Set aside 1/3 of this marinade.Flatten pork medallions a little. Add marinade and refrigerate for 2 hours.Remove medallions from marinade; roll in sesame seeds; salt and pepper to taste.Mango SalsaIn a bowl, combine diced mango and lime juice. Season lightly with salt and pepper; sprinkle with sugar and coriander. Keep at room temperature.In a non-stick skillet, heat oil on medium heat. Quick brown medallions and cook on medium 2 minutes per side or until sesame seeds turn brown.Heat up reserved marinade in the microwave.Transfer medallions to heated plates, 2 per plate, top with mango salsa and drizzle a bit of hot marinade around the meat.Serve with soy-sauce seasoned Chinese noodles and half a baby bok choy, both stir-fried in organic sunflower oil.
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1/2 cup (125 mL) peach, mango and pineapple nectar 4 Tbsp. (60 mL) Dijon mustard 13 oz (400 g) pork tenderloin, sliced about 1 1/2 in. (4 cm) thick 1 packet sesame seeds 1 mango, peeled and diced 1 Tbsp. (15 mL) lime juice 1 pinch sugar chopped coriander to taste 4 Tbsp. (60 mL) mezzo olive oil
Sesame Pork Medalions with Mango Salsa

Sesame Pork Medalions with Mango Salsa

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  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:08
COOKING
2:13
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    peach, mango and pineapple nectar
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  • 4 Tbsp.
    (60 mL)
    Dijon mustard
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  • 13 oz
    (400 g)
    pork tenderloin, sliced about 1 1/2 in. (4 cm) thick
  • 1
    packet sesame seeds
  • 1
    mango, peeled and diced
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 1
    pinch sugar

  • chopped coriander to taste
  • 4 Tbsp.
    (60 mL)
    mezzo olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

In a bowl, combine mango, peach and pineapple nectar with Dijon mustard. Set aside 1/3 of this marinade.

Flatten pork medallions a little. Add marinade and refrigerate for 2 hours.

Remove medallions from marinade; roll in sesame seeds; salt and pepper to taste.

Mango Salsa

In a bowl, combine diced mango and lime juice. Season lightly with salt and pepper; sprinkle with sugar and coriander. Keep at room temperature.

In a non-stick skillet, heat oil on medium heat. Quick brown medallions and cook on medium 2 minutes per side or until sesame seeds turn brown.

Heat up reserved marinade in the microwave.

Transfer medallions to heated plates, 2 per plate, top with mango salsa and drizzle a bit of hot marinade around the meat.

Serve with soy-sauce seasoned Chinese noodles and half a baby bok choy, both stir-fried in organic sunflower oil.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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