Celia Sablone, Chef for Bashas' Supermarkets in the Phoenix area, has spent many years with Bashas’ sharing her passion for cooking, helping Arizona families put sensible and delicious meals on the table. Here Chef Celia shares her recipe for Grilled Pork Medallions with Fresh Mango and Vegetable Relish. All of the ingredients for this recipe are usually available at Bashas'.
Ingredients:
- 4 -6 pieces of Pork Tenderloin Medallions
- 4 to 6 slices of bacon
- ¼ cup of olive oil
- 2 Tbsp minced garlic
- Salt & pepper
- 4 - 6 toothpicks
- .
- SALSA:
- ½ cup of diced celery
- ½ cup of diced green onions
- ½ cup of diced zucchini (1 zucchini)
- 1 or two minced Serrano peppers (or Jalapeno)
- 2 medium tomatoes, diced and de-seeded
- 1 tbsp of minced fresh garlic
- 1 mango peeled and diced
- 1/3 cup of olive oil
- 1 small bunch of fresh cilantro chopped
- 1 pinch of salt
- 1 pinch of black pepper
Preparation:
Wrap a slice of bacon around each medallion, secure with a toothpick, and season them with salt pepper, and a little olive oil. Grill each medallion on one side only, just enough to make grill marks on them. Arrange them in a pan, cover, and bake at 350°F or 400°F until fully cooked. (155°F internal temperature). Remove the toothpicks, arrange them in a serving platter, and spoon the relish over the medallions, garnish with fresh mango and green onions.
Directions for Salsa: In a bowl, mix all the relish ingredients together, until well blended. Then spoon it over the cooked medallions. Serves 4-6.
