I picked up a couple of port loin medallions at the store today.
Okay, I got four. But they were little ones. This is what I did:

I made a marinade of sambal oelek, Thai red curry powder, cumin, lime
juice, nuoc mam, lime zest, honey, shredded fresh mint, and black
pepper. Pork got the treatment.

I chopped three garlic cloves and zapped them in some olive oil spiked
with cumin in the microwave. Three sequential 30-second blasts with a
couple of beats in between. Instant mojo, so to speak.

I fired up the grill and charred a poblano chile black and set it into
a bag to steam with the residual heat. When it had cooled enough to
handle, I peeled, cored and chopped it. I buzzed the chile with the
mojo (of sorts), some lime juice, and a few scoups of yogurt. Salt,
too.

Next I seared the pig meat, burning off much of the hot stuff on all
sides. Then I let it rest a few moments while I chopped a mango and
an avocado and tossed them with some olive oil, salt and lime juice.

I served the pork sliced into rounds and drizzled with the
poblano/yogurt sauce. Left over kale and slaw and the mango/avocado
salad on the side.

Happy Cinco de Mayo!


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde