Pork Medallions with Summer Salsa - from BHG.com ,
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amed Test Kitchen.        [IMAGE]Pork  Medallions with Summer Salsa  Jalape=
no peppers add a bit of hotness to the refrshing  fruit-and-vegetable salsa=
.         For a printable version  of this recipe, click  here.       For m=
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[IMAGE]     8 boneless  pork loin chops, cut 1-1/4 to 1-1/2 inches thick (A=
merica's Cut)    1/4 cup lime  juice   1/4 cup Worcestershire  sauce   1/4 =
cup coarse-grain  brown mustard or Dijon-style mustard   3 tablespoons  vin=
egar              2 tablespoons  water   1-1/2 teaspoons  ground cumin   1/=
4 teaspoon  salt   1/8 teaspoon  pepper   1 recipe  Summer Salsa (see below=
)    =09=09
=09=09
     1. Place the pork loin chops in a clean, heavy plastic bag. Set  the b=
ag in a large bowl. Combine the lime juice, Worcestershire sauce,  mustard,=
 vinegar, water, cumin, salt, and pepper. Pour over the pork in  bag; seal =
the bag. Marinate in the refrigerator for at least 4 hours or  up to 24 hou=
rs, turning occasionally.     2.   Remove the pork from the bag, reserving =
marinade. Grill* pork on an uncovered  grill directly over medium coals for=
 20 to 30 minutes or until thermometer  registers 160 degrees F., juices ru=
n clear, and meat is slightly pink  in center; halfway through cooking turn=
 and brush with marinade. Serve  with Summer Salsa. Makes 8 servings.   *To=
 broil: Place pork  on unheated rack of a broiler pan. Broil 4 to 5 inches =
from heat for 22  to 24 minutes or until thermometer registers 160 degrees =
F. and juices  run clear, turning once halfway through cooking and brushing=
 with marinade.    Summer  Salsa: In  a medium mixing bowl combine 1-1/2 cu=
ps chopped fresh apricots or peeled  peaches; 3/4 cup chopped red or green =
sweet pepper; 3/4 cup chopped, seeded  cucumber; 1/4 cup sliced green onion=
; 1 to 2 jalapeno peppers**, seeded  and finely chopped; 2 tablespoons hone=
y; 2 tablespoons lime juice; and  1 tablespoon snipped fresh cilantro or pa=
rsley. Cover; chill for up to  4 hours, stirring once or twice. Serve with =
a slotted spoon. Makes about  2-1/2 cups salsa.   **Note:  Because hot chil=
e peppers contain volatile oils that can burn your eyes,  lips, and skin, a=
void direct contact with them as much as possible. When  working with chili=
 peppers, cover your hands with plastic bags (or wear  plastic or rubber gl=
oves). Be sure to wash your hands well with soap and  water before touching=
 your eyes or face.   Nutrition facts  per serving: 248 calories, 12 g tota=
l fat, 4 g saturated fat, 77 mg  cholesterol, 182 mg sodium, 11 g carbohydr=
ate, 1 g fiber, 25 g protein,  18% vitamin A, 61% vitamin C, 2% calcium, 11=
% iron. =09  =09
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scott.hendrickson@enron.com