Seared Pork Cutlets w/ Peach Salsa Print Email

A quick, easy, lean and memorable dish for the whole family - also great as an appetizer on our fresh brioche slider buns!

1 pork tenderloin, cut and flattened into ¼ inch or thinner cutlets
Tony’s Cajun, Harissa or Rotisserie Chicken Seasoning
vegetable oil (preferably picual olive oil)
Peach or Mango Salsa – available at Tony’s, or a recipe follows
finely shredded lettuce or cabbage
steamed rice

Have your butcher make thin cutlets. To do it yourself: remove silver skin and cut tenderloin into 1-inch medallions. Pound each piece very thin between sheets of butcher paper, wax paper, or plastic wrap with a meat cleaver or mallet.

Prepare salsa, if making your own.

Brush cutlets with oil and season evenly to taste. Preheat a heavy skillet or grill with medium high heat (about 400°).

Brush grill grates or pan with oil, add cutlets immediately and grill or pan sear quickly. Grill or pan sear quickly in pan, taking care not to overcook. Serve with salsa over shredded lettuce or cabbage with rice, also great on a Tony’s brioche slider bun with lettuce and salsa.

Serves 3 - Chef Mick (Michaelangelo) Rosacci, --


Peach Salsa
2 cups ripe peaches, peeled & diced (also great with mango)
1/2 cup sweet onion, diced
1/2 cup red bell pepper, diced
1/2 tsp jalapeno, minced (optional)
2 tsp olive oil
2 TBS lime juice or balsamic vinegar
1/4 cup fresh mint, minced
2-3 tsp fresh ginger, grated
brown sugar, to taste
salt and pepper, to taste

Combine peaches, onion, peppers, oil, limejuice, mint and ginger. Let flavors mellow for 30 minutes, tasting and adjusting with salt, pepper and sugar to taste. Serve with grilled meats and seafood. If serving to kids, remove some of the salsa before adding jalapeno.