Santa Fe Pork Medallions With Peach Salsa - cooking recipe

Ingredients

1 lb pork tenderloin
For Seasoning Paste
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon olive oil
2 tablespoons chopped fresh cilantro
For the Salsa
2 medium firm fresh peaches, peeled,pitted,and coarsely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons balsamic vinegar
1 fresh jalapeno, stemmed,seeded,and chopped
1 tablespoon finely chopped red bell pepper
1 1/2 tablespoons chopped fresh cilantro
1 lime wedge
1/2 teaspoon sugar

Preparation

Trim tenderloin of fat, etc.
Cut pork tenderloin into medallions about 3/4\" thick.
Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
Serve salsa spooned over medallions.