Pork Tenderloin - 1 pound
Olive oil, extra virgin - 2 Tbsp
Thyme leaves, fresh - 1 tsp
Orange Juice, Fresh Squeezed - 2 Tbsp
Creole Seasoning - as needed
Garlic Herb Mashed Potatoes - 1 pound
Citrus Rum Sauce - ¾ cup
Black bean and corn salsa - 1 cup
Place the pork tenderloin on a clean and sanitized cutting board. Using a chef's knife cut the pork into ½" thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼" thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 Tbsp of olive oil in a sauté pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 - 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa. ENJOY!!!
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