1 pound Pork Tenderloin
2 Tbsp. Olive oil, extra virgin
1 tsp Thyme leaves, fresh
2 Tbsp. Orange Juice, Fresh Squeezed
Creole Seasoning as needed
1 pound Garlic Herb Mashed Potatoes
¾ cup Citrus Rum Sauce
1 cup Black bean and corn salsa
PROCEDURES
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!!!
