Seared Pork Medallions with Soft Corn Pudding, Deconstructed Mole Sauce and Toasted Corn Nuts

Tangy mole sauce combines pork and corn pudding into outstanding fare!



    Brine for Pork

    • 1/4 cup kosher salt
    • 2 tablespoons aji rocoto paste*
    • 2 tablespoons chopped garlic
    • 1 cup brown sugar
    • 1 quart water
    • 1 1/2 pounds pork tenderloin, cut into medallions (about 2 ounces each)

    Soft Corn Pudding

    • 1 cup prepared soft polenta
    • 12 ears fresh sweet corn, grated
    • 1/4 cup butter
    • 1 tablespoon lime juice
    • 2 tablespoons maple syrup
    • Salt and fresh ground pepper; to taste
    • 1 cup canned roasted tomatoes, drained and diced
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 1/4 cup rich pork or veal stock
    • 1/2 cup California raisin paste*
    • 1/2 ancho chile; seeded, softened and puréed
    • 1/4 cup green onions, sliced thin
    • 1/4 cup fresh cilantro, chopped
    • 1/2 cup California raisins, plumped in warm water
    • 1/4 cup cocoa nibs, coarsely chopped
    • Sea salt and fresh ground black pepper, to taste
    • 1 tablespoon fresh lime juice


    • 1 tablespoon fresh cilantro, chopped
    • 1 cup toasted Corn Nuts (brand)
    • 1 cup fresh cilantro sprigs
    • 1 cup green onion, julienne and curled in ice water



    Combine ingredients for brine in 2-quart saucepan; heat to simmer, stirring until salt and sugar are all dissolved. Cool in ice water bath to 45°F. Arrange pork medallions in single layer in shallow, non-reactive pan. Pour cooled brine over; cover and chill for 4 hours.

    Soft Corn Pudding

    In heavy thick-bottomed saucepan, warm polenta and add grated corn, butter, lime juice and maple syrup. Stir over medium heat until well blended and butter has melted; season with salt and pepper. Keep warm until ready to serve.

    Deconstructed Mole Sauce

    In sautépan, heat tomatoes over medium heat. Add olive oil and garlic; reduce heat to low and cook for 2 minutes, stirring often. Stir in stock, raisin paste, ancho purée, green onions, cilantro and raisins; cook 5 minutes, more. Heat a 6-inch sautépan over low heat. Add cocoa nibs, toast lightly and add to tomato mixture; mix well. Season with salt and pepper to taste; finish with lime juice. Set aside, keeping warm till ready to serve.

    To Finish Pork

    Remove pork from brine; blot dry and season both sides with salt and pepper. Heat a large, nonstick sautépan over medium-high heat. Add olive oil and sauté pork in batches, cooking 3 minutes per side. Drain and blot with paper towel.

    To Plate

    Divide Corn Pudding among 4 warm platters, placing in a row down middle of each. Top with 3 Pork Medallions each. Spoon Deconstructed Mole Sauce over all and garnish with cilantro, green onions and Corn Nuts.

    Chef Notes: Aji rocoto paste and soft polenta are available at Hispanic and Peruvian groceries.

    Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (1 cup) equal to twice the amount of raisin paste required (1/2 cup) until very finely chopped and smooth.

    Nutrition facts do not include Brine.

    Nutrition Facts Per Serving

    Calories 590 (28% from fat); Total Fat 19g (sat 8g, mono 8g, poly 1g, trans 0g ); Cholesterol 75mg; Protein 29g; Carbohydrate 84g; (Dietary Fiber 9g; Sugars 32g; ); Iron 4mg; Sodium 350mg; Calcium 94mg; Potassium 1302mg

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