A delightful twist on a classic Southwestern dish, combining tender pork medallions with a vibrant and spicy peach salsa.
Trim the pork tenderloin of any excess fat and cut it into medallions about 3/4 inch thick.
Ensure the medallions are of uniform thickness for even cooking.
In a blender, combine the green chili, chili powder, ground cumin, black pepper, cayenne pepper, salt, onion powder, garlic, olive oil, and cilantro to create a smooth marinade.
Blend the marinade until it reaches a consistent texture for better flavor distribution.
Rub the marinade onto both sides of the pork medallions and let them rest at room temperature for 30 minutes.
Allowing the pork to rest helps it absorb the flavors of the marinade.
In a mixing bowl, combine the diced peaches, black beans, red bell pepper, minced jalapeño, chopped cilantro, balsamic vinegar, sugar, and the juice of the lime to make the salsa.
Taste the salsa and adjust the seasoning to your preference.
Preheat the grill to medium heat and cook the pork medallions for 4-5 minutes on each side, or until fully cooked.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F.
Serve the grilled pork medallions topped with the peach salsa.
Garnish with additional cilantro for a fresh touch.
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