Sesame Pork Medalions with Mango Salsa

Sesame Pork Medalions with Mango Salsa
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 2:13 Total Time

Ingredients

Add all
  • 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

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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007