Shelly's Recipe

SANTA FE PORK WITH GREEN CHILE AND TOMATO HALLANDAISE SAUCE

Category: Roasts/Tenderloins - Pork

10 (6 oz) pork loin medallions
6 garlic cloves, minced
3 tbsp cilantro, chopped
3 oz olive oil
1 oz lime juice, freshly squeezed
1/2 tsp seasoned salt
1/4 tsp pepper
1/2 tsp sugar

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° F is reached. Ladle 2 oz. Green Chile and Tomato Hollandaise Sauce over pork; serve immediately.

Green Chile and Tomato Hollandaise Sauce

3 cups 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

Add chiles, tomatoes and Jalapeno to warm hollandaise sauce. Finish with cilantro and lime juice.