INGREDIENTS:Barbecue Sauce
½ cup Hoisin sauce
½ cup plum sauce
1/8 cup white vinegar
1/8 cup Chinese rice vinegar
3 garlic cloves, finely chopped
½ tsp honey
1 Tbsp. dark soy sauce
1 Tbsp. dark sesame oil
½ Tbsp. Asian chili sauce
1 Tbsp. grated orange zest
24 oz. pork tenderloin, cut into 8, 3-oz. portions
12 oz. jicama
½ green apple
½ red apple
1 Tbsp. honey
1 Tbsp. cilantro, chopped
1 container Musselman’s Orange Mango Fruit n Sauce
1 Tbsp. olive oil
Salt and pepper, as needed
1 red bell pepper, roasted, peeled, julienned for garnish
2 oranges, peeled and segmented for garnishDIRECTIONS:1. Make the Sauce: In a bowl large enough to hold the pork medallions, combine all the sauce ingredients and mix well. Reserve about 4 Tbsps. for garnish. Add pork tenderloin and marinate in the refrigerator for 30 minutes.
2. Peel and julienne the apples and jicama. Combine in a bowl with the honey, cilantro and orange mango fruit sauce.
3. To Serve: Heat 1 Tbsp. of olive oil in a sauté pan over medium heat, season pork medallions with salt and pepper and sauté for 2 minutes on each side or until done. Transfer pork to heated plates; drizzle with reserved barbecue sauce, apple jicama slaw, roasted red pepper and orange segmentsSERVINGS:4 entrée/8 luncheon servingsFrom:Recipe from the U.S. Apple AssociationPHOTO CREDIT:Photo Credit: U.S. APPLE ASSOCIATION
