Teriyaki Pork Medallions with Cucumber Pineapple Salsa | George Foreman

Ingredients

• ¼ cup soy sauce
• ¼ cup mirin
• 3 tbsp minced green onions
• 2 tbsp dry sherry
• 2 tbsp light brown sugar
• 2 tsp minced ginger
• 2 tsp minced garlic
• 1 tsp Asian chile garlic sauce or red pepper flakes
• 2 Pork Tenderloins, about ¾ pounds each, trimmed of excess fat and silver skin; cut into medallions about 1 inch thick*
• 1-1/2 cups seeded, diced cucumber
• ¾ tsp Asian chile garlic sauce
• 3 tbsp minced cilantro
• 3/4 cup small diced pineapple
• 1 tbsp toasted sesame seeds
• 4 green onions minced
• Grated zest of 1 lime
• 1-1/2 tbsp lime juice
• 2 tbsp seasoned rice vinegar
• 2 tsp sesame oil
• 1-1/2 tsp soy sauce