Honey-Lime Pork Medallions
As the Midwestern Gentleman and I try to fit packing, moving, painting, and the kitchen cabinet project into our already-busy schedules, quick, easy-to-prepare weeknight meals have taken center stage in our culinary life. This flavorful entree tastes wonderful with mango rice and a baby spinach salad on the side. With a bit of careful orchestration, I had this meal on the table in 25 minutes, leaving plenty of evening hours for sanding and painting at the new house.
Honey-Lime Pork Medallions with Mango Rice
1 cup long grain basmati rice
1/2 cup wild rice
2 cups chicken or vegetable broth
1 fresh mango
1/2 pork tenderloin
juice of 1 lime
2 tsp honey
1/2 tsp ground cumin
pinch of cayenne pepper
salt to taste
In a medium pot with a tight-fitting lid, heat the broth until boiling. Stir in the long grain rice and wild rice, then cover the pot, reduce heat to low, and simmer until tender, about 20 minutes.
Meanwhile, slice the pork tenderloin into medallions about 1/4″ to 1/2″ thick, as you like. Whisk together the lime juice, honey, cumin, cayenne, and salt until well combined. Coat the pork medallions in the honey-lime mixture and leave to marinate (you can do this in a bowl, but I like to put the meat and the marinade together in a sealable plastic baggie and squeeze all the air out). Set aside to marinate for about 10 minutes.
Meanwhile, wash the baby spinach and toss in a bowl with your favorite salad dressing. I like to whisk together olive oil, balsamic vinegar, and just enough spicy brown mustard to create a light emulsion.
Peel the fresh mango and chop into small chunks. Set aside.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Leaving space between them, lay out the pork medallions in the hot skillet and cook for 2-3 minutes per side. Watch carefully, because the honey in the marinade will burn easily if the heat is too high. Lower the heat to medium, if necessary. If your skillet does not comfortably accommodate all of the medallions without overcrowding, then cook them in two batches.
By now the rice should be done cooking. Stir in the fresh mango, and serve with the pork medallions and spinach salad.