Peachy Mango Madness Pan-Seared Pork Medallions with Coconut-Cilantro Rice and Quick Pickled Red Onions

Peachy Mango Madness Pan-Seared Pork Medallions with Coconut-Cilantro Rice and Quick Pickled Red Onions

A bright, balanced weeknight main that pairs juicy pork medallions with a glossy Peachy Mango Madness glaze, fragrant coconut rice, and tangy quick pickled red onions. The jam adds sunny fruit sweetness while a splash of lime and toasted coconut keep the plate lively and modern.

Ingredients

• For the pork and glaze
• 1 pound pork tenderloin, trimmed and cut into 8 medallions (about 1 inch thick)
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (canola or vegetable)
• 2 tablespoons unsalted butter
• 1/3 cup Peachy Mango Madness jam (product link)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 small shallot, minced
• 1/2 teaspoon chili flakes or 1 small fresh red chili minced, optional for a touch of heat
• For the coconut-cilantro rice
• 1 cup jasmine rice, rinsed until water runs clear
• 3/4 cup light coconut milk
• 3/4 cup water
• 1/2 teaspoon salt
• Zest of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon toasted shredded coconut or coconut flakes, for garnish
• For the quick pickled red onions
• 1 small red onion, thinly sliced
• 1/3 cup white vinegar or rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons warm water
• To finish
• 1 lime, cut into wedges
• Fresh cilantro sprigs
• Optional: thinly sliced fresh mango or peach for garnish

Instructions

1. Begin the quick pickled onions so flavors have time to mellow. Place the sliced red onion in a heatproof bowl. Stir together vinegar, sugar, salt and warm water until dissolved. Pour over the onions, pressing them under the liquid. Set aside at room temperature while you cook, at least 20 minutes.
2. Rinse the jasmine rice well and drain. In a small saucepan, combine rinsed rice, coconut milk, water and salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12 to 14 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes. Fluff with a fork, stir in lime zest and chopped cilantro. Cover to keep warm.
3. Pat pork medallions dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add neutral oil. When shimmering, add pork medallions in a single layer without crowding. Sear 2 to 3 minutes per side until a golden crust forms and an instant-read thermometer reads 140 to 145°F for medium doneness. Transfer to a plate and loosely tent with foil to rest.
4. Wipe the skillet leaving any fond. Reduce heat to medium and add butter. When melted, add minced shallot and optional chili. Sauté 30 to 45 seconds until fragrant but not browned. Stir in Peachy Mango Madness jam, soy sauce and rice vinegar. Let the mixture bubble gently, whisking to combine and melt the jam into a glossy glaze, 1 to 2 minutes. Taste and adjust: add a splash of water if too thick, or a pinch of salt if needed.
5. Return pork medallions to the skillet, spooning the glaze over them and cooking 1 minute to warm through and coat. Remove from heat.
6. Plate the coconut-cilantro rice in the center or to one side, arrange pork medallions over or beside the rice, and spoon extra Peachy Mango Madness glaze from the pan decoratively across the meat and plate. Drain the quick pickled onions and scatter a few ribbons over the pork and rice. Garnish with toasted shredded coconut, cilantro sprigs, lime wedges and optional fresh mango or peach slices for color and texture contrast.
7. Serve immediately. The dish is excellent with a crisp green salad or steamed snap peas for a bright, crunchy side.

Notes

• Peachy Mango Madness doubles as the cooking glaze and a finishing drizzle. For a bolder fruit note, stir an extra teaspoon into the rice just before serving.
• To make ahead: prepare the coconut rice and pickled onions up to a day in advance. Sear the pork just before serving to keep it juicy.
• Swap pork for boneless skinless chicken thighs cut into medallions if preferred; adjust cooking time until internal temperature is 165°F.