Bahama Breeze Restaurant

Hi Everybody,

Does anybody have the recipe for the Bahama Breeze’s Pan Seared Pork Medallions served with creamed spinach. It is not on the menu anymore and I miss it already. Thanks!!

Bahama Breeze’s Pan-Seared Pork Tenderloin Medallions

(serves two)

Pork Tenderloin 1 pound
Olive oil, extra virgin 2 Tbsp
Thyme leaves, fresh 1 tsp
Orange Juice, Fresh Squeezed 2 Tbsp
Creole Seasoning as needed
Garlic Herb Mashed Potatoes 1 pound
Citrus Rum Sauce ¾ cup
Black bean and corn salsa 1 cup


Place the pork tenderloin on a clean and sanitized cutting board. Using a chef’s knife cut the pork into ½? thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼? thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 TBSP of olive oil in a sauté pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 ? 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa. ENJOY!!!