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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
  • 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
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

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Gluten-free recipes

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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.

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