Santa Fe Pork Medallions with Peach Salsa
Transform your weeknight dinner into a Southwestern fiesta with Santa Fe Pork Medallions with Peach Salsa! This mouthwatering dish features tender, perfectly seared pork medallions seasoned with a smoky blend of cumin, smoked paprika, and chili powder. The highlight is the vibrant fresh peach salsa, a tantalizing mix of juicy ripe peaches, crunchy red bell peppers, zesty lime juice, and a touch of honey, rounded out with a hint of jalapeño for a gentle kick. Ready in just 35 minutes, this recipe is perfect for busy evenings while still delivering restaurant-quality flavor. Serve it as a standalone entrée or pair it with a side of cilantro-lime rice for an unforgettable meal bursting with sweet, savory, and spicy notes. Perfect for fans of bold, fresh flavors, this pork medallion recipe is as visually stunning as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 whole ripe peaches
- 0.5 cup red bell pepper
- 0.25 cup red onion
- 1 whole jalapeño
- 2 tbsp cilantro
- 2 tbsp lime juice
- 1 tsp honey
- 0.25 tsp salt (for salsa)
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch thick medallions. Pat the medallions dry with a paper towel.
In a small bowl, combine ground cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper. Rub this spice mixture evenly onto both sides of the pork medallions.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer. Sear each side for 2-3 minutes until golden brown, then reduce the heat to medium and continue to cook until the internal temperature reaches 145°F (approximately 5-7 minutes). Remove the medallions from the skillet and let them rest for 5 minutes before serving.
While the pork cooks, prepare the peach salsa. Dice the peaches into small pieces and transfer to a mixing bowl.
Add the diced red bell pepper, finely chopped red onion, minced jalapeño (seeds removed for less heat), chopped cilantro, lime juice, honey, and 1/4 teaspoon salt to the bowl with the peaches. Gently toss to combine all the ingredients.
Taste the salsa and adjust seasoning as needed. For extra zing, add a bit more lime juice or a pinch of salt.
Serve the pork medallions warm, topped with a generous spoonful of fresh peach salsa. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4487 mg | 195% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 37.8 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
