Easy Grilled Pork Medallions with Alabama White BBQ Sauce Recipe

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Grilled Pork Medallions with Alabama White BBQ Sauce -

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Easy Grilled Pork Medallions with Alabama White BBQ Sauce Recipe.

Grilled Pork Medallions with Alabama White BBQ Sauce You can cook Grilled Pork Medallions with Alabama White BBQ Sauce using 19 ingredients and 9 steps.

Grilled Pork Medallions with Alabama White BBQ Sauce Ingredients

  1. You need of White BBQ Sauce.
  2. Prepare of ALABAMA WHITE BBQ SAUCE.
  3. You need 4 tbsp of apple cider vintage.
  4. You need 1 tbsp of corn syrup.
  5. You need 3 tsp of prepared horseradish.
  6. You need 2 tsp of lemon juice.
  7. Prepare 1/2 tsp of ground black pepper.
  8. You need 1 cup of mayonnaise.
  9. Prepare of PORK MEDALLION BRINE.
  10. Prepare of Brine.
  11. Prepare 2 cup of apple cider vinegar.
  12. Prepare 1 cup of kosher salt.
  13. Prepare 1 cup of brown sugar.
  14. Prepare 1 tbsp of whole black peppercorns.
  15. You need 1 tbsp of dry mustard.
  16. Prepare 4 cup of cold water.
  17. Prepare of Ingredients.
  18. You need 1 (5 lb.) of pork loin, cut into medallions.
  19. Prepare 2 tbsp of peanut oil.

Grilled Pork Medallions with Alabama White BBQ Sauce instructions

  1. Add all of the Alabama white BBQ sauce ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator over night, allowing the flavors to mingle..
  2. Next you will make the brine. In a medium sauce pan, heat the 2 cups of cider vinegar. Add the salt and brown sugar. Occasionally stirring, let it come to a boil. Remove from heat. Try not to breath any of the stream that is generated. I guarantee it will knock you back..
  3. Add the mustard powder and black peppercorns to the hot brine. Stir to mix. You may notice that some of the sugar and salt did not completely dissolve. That's ok. Let the brine sit for 20 minutes for the flavors to develop..
  4. Transfer the hot brine to a large plastic container. Be sure to include any undissolved salt and brown sugar. Add 1 quart of cold water to help the brine cool down. I always throw in a couple of ice cubes add well..
  5. Once the brine has cooled, cut the pork loin into 1 inch thick medallions and add to the brine. Be sure to trim any silver skin or excess fat. Place a small bowl or plate on top of medallions to keep them submerged. Place container in the fridge for 2-4 hours..
  6. Remove the medallions from the brine. Pat them dry with paper towels and set aside. There are 2 ways I cook this depending on the time of year. In the spring, summer, and fall, I grill them on a ripping hot grill to get good grill marks and then finish them in the oven. Since it is in the middle of winter, I am going to be using my trusty ole cast iron skillet..
  7. Preheat the oven to 350°F. Using a paper towel or brush, apply a thin coat of peanut oil to the skillet. Turn the burner temperature as high as it will go and let the skillet get ripping hot..
  8. Sear the medallions on both sides, getting a nice brown crust. Place medallions in a baking dish, cover with aluminum foil and place in the oven for 30 minutes finish insides. (This part generates a lot of smoke so open the windows. The best way to do it is on the grill or with a cast iron skillet on a propane burner outside.).
  9. Let the pork medallions rest for 10 to 15 minutes in the covered baking dish. Serve with a generous helping of Alabama white bbq sauce on top..

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