Ingredients:

1 cup extra virgin olive 1 roasted red pepper
1/4 cup red wine vinegar 4 tomatoes, seeded and chopped
10 garlic cloves, minced 1/3 cup chopped cilantro
½ teaspoon of cumin 2-3 diced jalapeño peppers
¼ cup lime juice Salt and pepper to taste
2 pounds of pork medallions 1 small red onion, diced

Procedure:

Whisk together olive oil, red wine vinegar, lime juice, garlic, cumin, salt and pepper in a bowl, save ½ of the mixture for use later-pour reminder over pork medallions and marinate for 4 hours minimum. Grill pork until pork reaches an internal temperature of 155° (until meat looses it's pink color). While grilling medallions combine in a bowl the chopped cilantro, tomatoes, roasted red peppers, diced jalapeno peppers, & onions. Drizzle reserved marinade mixture in with vegetables & toss well, adjust seasoning with salt and pepper. Serve with the grilled pork.