Monday, February 8, 2016

Hibiscus Kiwi Pork Medallions

Hibiscus Kiwi Pork Medallions
by Nancy Follwell

1 pork tenderloin
Salt and pepper
3 Wild Hibiscus Flowers in Syrup, diced (reserve 1 for a garnish)
1/2 cup kiwi, diced (reserve 1 slice for a garnish)
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoon sugar
Slurry: 1 teaspoon cornstarch, 2 Tablespoons water

Trim pork tenderloin and slice into 1-inch rounds, pound flat to 1/2-inch and season with salt and pepper. In a saucepan, coated with cooking spray, fry pork medallions. Continue cooking the medallions while making the sauce.

Meanwhile, in a small saucepan, add the Hibiscus Flowers, kiwi, water, salt, cinnamon and sugar. Cook on high heat till boiling, reduce heat and cook for two minutes longer.
Pour over the pork medallions in the frying pan, picking up the pan juices. Add enough slurry to thicken the sauce.

Place the medallions and the Hibiscus Kiwi sauce onto a nice serving platter and garnish with the kiwi slice and Hibiscus Flower.

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