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Zesty Pork Medallions Recipe

Photo by: Taste of Home

Some of our friends made up this marinade but weren't able to give me exact measurements. I experimented until I came up with this recipe, which tastes as good as theirs. —Patty Collins, Morgantown, Indiana

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6-8 Servings
Prep: 5 min. + marinating Grill: 30 min. + standing

Ingredients

2 cups salsa
1/4 cup sugar
4-1/2 teaspoons sweet-and-sour sauce
1 tablespoon vegetable oil
1 tablespoon green taco sauce
2 teaspoons balsamic vinegar
Dash hot pepper sauce
2 pork tenderloins (about 1 pound each)

Directions

In a small bowl, combine the first seven ingredients. Set aside 1 cup for dipping; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over medium heat for 30-40 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Warm reserved marinade; serve with pork. Yield: 6-8 servings.

Zesty Pork Medallions published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p217

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