May Recipe of the Month at Red Mountain Resort & Spa

@RedMountainSpa

Chile Spice Rubbed Pork Medallions with Lyonnaise Sweet Potatoes
(Serves 4)

Ingredients:
16 oz Pork Tenderloin, trimmed and cut into 16-1oz medallions
Spice Rub Ingredients:
1/2 cup Chile Powder
1/4 cup Paprika
1/4 cup Smoked Paprika
2 T Granulated Garlic
2 T Onion Powder
2 T Ground Coriander
2 T Ground Cumin
2 T Oregano
2 T Black Pepper
2 tsp Salt
2 T Fructose

Directions:

1. Mix all ingredients well.


2. Generously coat Pork Medallions in spice rub and squirt with small amount of oil.


3. Sear in sauté pan 2-3 minutes on each side (until desired doneness).

Roasted Garlic Aioli Ingredients:
(1 T Per Serving)
3 Cloves Garlic, roasted until brown and soft
1/2 cup Low-Fat Mayonnaise
2 T White Wine

Directions:

• Puree until smooth.

Lyonnaise Sweet Potatoes Ingredients:
1 pound Sweet Potatoes, peeled and halved
1/2 cup Red Onions, peeled, 1/4 inch French cut
Black Pepper, freshly ground
Salt

Directions:

1. Steam Sweet Potatoes 10 minutes. (Do not over cook. Should still be firm.)


2. Cool in ice bath.


3. Slice into 1/4 inch slices.


4. Sauté Onions in Pure Olive Oil. When they start to brown, reduce heat and continue cooking covered until caramelized.


5. Remove Onions and cool.


6. Heat cast iron skillet with Pure Olive Oil to smoke point, add Sweet Potatoes and sauté until lightly browned.


7. Add cooked Onions.


8. Add Black Pepper and Salt to taste.