Caribbean Pork Medallions
Uncooked sweet potato(es)
1 small, peeled and thinly sliced
1 small, cored and thinly sliced
Dark brown sugar
2 Tbsp, firmly packed
1 tsp, peeled and grated
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat and cut into twelve half-inch slices
2 medium, sliced
- Preheat the oven to 400 °F. Tear off four 12-inch squares of parchment paper or foil; fold each in half, lengthwise, and cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat.
- In a medium bowl, mix sweet potato, apple and brown sugar. Spoon onto the center of one side of each heart.
- In the same bowl, mix the apple juice, ginger, salt, allspice and cinnamon. With the heel of your hand, press the pork slices to 1/4-inch thickness. Add to the spice mixture; toss to coat. Place the pork over the sweet potatoes; sprinkle with the scallions. Fold the parchment over the pork. Starting at the top of each heart, make a series of tight overlapping folds to seal the packets. Place on a baking sheet; bake until the pork is no longer pink and the sweet potatoes are tender, about 18 minutes. Open the packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices.