RH Staff

10 6-oz. pork loin medallions 6 garlic cloves, minced
3 Tbsp. cilantro, chopped
3 oz. olive oil
1 oz. lime juice, freshly squeezed
1ž2 tsp. Lawry's Seasoned Salt
1/4 tsp. pepper
1/2 tsp. sugar

GREEN CHILE AND TOMOATOR HOLLANDAISE SAUCE:
3 cups Knorr® Frozen Ready-to-Use Hollandaise Sauce, heated
3 oz. green chiles, diced
2 oz. tomatoes, seeded and diced
1/4 tsp. red jalapeno, seeded and minced
1 Tbsp. cilantro, chopped
1 oz. lime juice, freshly squeezed

For Santa Fe Pork: Combine all ingredients and marinate for 1 to 2 hours. Remove pork from marinade; discard marinade. Grill pork, turning as necessary, until internal temperature of 145° is reached. Ladle 2 oz. Green Chile and Tomato hollandaise Sauce over pork; serve immediately.

For Green Chile and Tomato Hollandaise Sauce: Add chiles, tomatoes and jalapeno to warm hollandaise Sauce. Finish with cilantro and lime juice.

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