|Medallions w/ Grilled Peaches
Servings: 4-6 portions
1 onion, chopped
1/2 cup orange juice
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
1 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon ground coriander
1/2 teaspoon cardamom
2 cloves garlic
2 pounds of fresh peaches, skinned and sliced into 6ths
or 1-28 oz. can California Cling Peach halves, well drained
1 3/4 lbs. pork tenderloin
1/2 teaspoon salt
1/2 teaspoon pepper
In food processor or blender, combine onion, orange juice, oil, lemon juice, sugar, ginger, cinnamon, oregano, coriander, cardamom and garlic. Blend until almost smooth.
Place peaches on a platter and brush with enough marinade to coat both sides. Place pork in remaining marinade and turn to coat. Cover and let stand in refrigerator for at least 1 hour, up to 24 hours.
Brush excess marinade from pork and sprinkle evenly with salt and pepper. Place over a medium-high grill. Turn to sear each side for 15 to 20 minutes or until well marked and juices are almost clear. Internal temperature should be 150 F. Let rest for 5 minutes.
Meanwhile, place peaches on grill and cook for 2 minutes per side or until well marked and heated through. Place on a large platter.
Slice pork into 1/2 inch thick medallions and serve with peaches over cooked rice. Serve hot or at room temperature. - Adapted from the California Cling Peach Board