Pumpkin Seed-Crusted Pork Medallions with Cotija Cheese

Pumpkin Seed-Crusted Pork Medallions with Cotija Cheese

prep time

minutes
cook time

minute
servings
12

Ingredients


























Cooking Instructions

For brine:


1

Combine the brine ingredients in a 1-gallon saucepan. Simmer until sugar and salt are dissolved. Cool brine to room temperature and add the pork slices. Refrigerate at least 6 hours.


For mojo:


1

Prepare just prior to service. Pour boiling water over the red onions. Let stand 5 minutes. Drain. Combine vinegar and sugar. Mix in onions and let stand 20 minutes. Drain well. Combine the blood orange suprêmes, avocado and pickled red onions. Add lime juice and combine. Set aside.


For pork:


1

Heat oven to 350ºF. Heat a griddle over medium high heat. Blot pork dry and season with salt, pepper and chile powder. Press the crushed pumpkin seeds into the pork slices. Spread olive oil on griddle and sear the slices. Cook until medium rare. Divide the cotija to top the 24 pork medallions. Bake for 2 minutes


2

Final preparation: Place 2 pork medallions in the center of each of twelve 12" serving plates. Top with 1/4 cup mojo. Sprinkle each serving with chopped cilantro.


Ingredients


























Cooking Instructions

For brine:


1

Combine the brine ingredients in a 1-gallon saucepan. Simmer until sugar and salt are dissolved. Cool brine to room temperature and add the pork slices. Refrigerate at least 6 hours.


For mojo:


1

Prepare just prior to service. Pour boiling water over the red onions. Let stand 5 minutes. Drain. Combine vinegar and sugar. Mix in onions and let stand 20 minutes. Drain well. Combine the blood orange suprêmes, avocado and pickled red onions. Add lime juice and combine. Set aside.


For pork:


1

Heat oven to 350ºF. Heat a griddle over medium high heat. Blot pork dry and season with salt, pepper and chile powder. Press the crushed pumpkin seeds into the pork slices. Spread olive oil on griddle and sear the slices. Cook until medium rare. Divide the cotija to top the 24 pork medallions. Bake for 2 minutes


2

Final preparation: Place 2 pork medallions in the center of each of twelve 12" serving plates. Top with 1/4 cup mojo. Sprinkle each serving with chopped cilantro.


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