Tuesday, December 13, 2011

Grilled Pork Medallions with Apple Maple Glaze

Laws that prohibit sales of alcohol on Sundays make me blue (pun intended).  It never fails - I decide to make a recipe that will require wine or liquor and then realize it is Sunday and I can't buy it.  It looks bad going to a neighbor's house and asking, "I'm not trying to get my buzz on or anything, but could you spare a cup of brandy?"

I had this idea that I wanted to make this past Sunday and THOUGHT I had brandy when I came up with it.  Nope.  So I improvised and used Apple Pie moonshine.

Grilled Pork Medallions with Apple Maple Glaze
Serves 4

  • 1 pork tenderloin, sliced into 8 medallions
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

For the Apple Maple Glaze
  • 2 tsp butter
  • 1/4 cup almond slivers
  • 1/4 cup shallot, finely diced
  • 2 cup apple, cored, peeled, and diced
  • 1 tsp sugar
  • 1 tsp cinnamon, fresh grated 
  • 1/4 tsp nutmeg, fresh grated
  • 1/4 tsp cayenne pepper
  • 1/4 cup alcohol (I used moonshine but brandy is preferred) 
  • 1/3 cup apple juice
  • 1/4 cup maple syrup

  1. Preheat your grill for direct heat at 400f.  (I used the Big Green Egg, lump coal, and Craycort cast iron grates.)  
  2. Season the pork medallions with the salt, paprika, pepper and powder.
  3. Grill the medallions 4-5 minutes per side.  Temp check them to see if they are 140f internal.  If not switch to indirect heat and finish to 140f internal.  
  4. Preheat a skillet over medium high heat.  
  5. Add butter and almond slivers.  Allow to cook for 1 minute.
  6. Add the apple, shallot, sugar, cinnamon, nutmeg, and cayenne.  Cook for 5 minutes, tossing or stirring frequently.  
  7. Flambe!  Safe Version - Remove skillet from heat, add the alcohol and immediately light with a long grill lighter.  (I just add alcohol and slightly tip the pan towards the flame - POOF!)  Let burn until the flame burns out, cooking off most of the alcohol.
  8. Add the apple juice and maple syrup.  Simmer 5 minutes or until thickened into a syrup.
  9. Place two medallions on a plate and top with some of the apple maple glaze.  Repeat.
You should get about 8 medallions per tenderloin.

The thin cuts of pork cook quickly, keep your eye on the temps.

Tried to get shot of the flambe, came out too blurry.  You can see the last of the flame in this shot.

The sweet syrupy topping with just a hint of heat from the cayenne & cinnamon was ideal for the rest of the family.  Personally, I would have liked to add some red pepper flake too for more kick to offset the sweet.  While this was a work in progress, we will definitely be making this frequently.  Can't wait to try it with brandy.

Does your area have blue laws and if so, has it ever messed up your recipe plans?


  1. that is so pretty, what a gorgeous meal. I can't imagine not being able to buy what I want...when I want!

  2. This looks and sounds really tasty! Sad to say though, I don't know anyone who has a little moonshine on hand anymore. Blue laws for booze gone from here about 30 years ago! Car dealerships are still closed on Sundays.

  3. Blue law are starting to become a thing of the past here in Alabama, but a few counties still have them...and some are totally dry. This looks awesome...Don't be surprised if I steal the recipe...Moonshine lol...first time I've heard of anyone cooking with it.

  4. Perfection on a plate. I love every single ingredient used and I am fairly certain I would really love the moonshine.

    No Blue laws here in Oregon.

  5. I'm always up for any pork tenderloin recipe and that apple glaze but I'm not sure the wife is into open flames.

  6. pork and apples are such a great combo, delicious, and gorgeous pics as always!

  7. Looks really nice Chris and it's always good to have a little shine on hand.

  8. Chris, that apple topping looks spectacular. YUM!

  9. Give me a bowl of just apple topping and I would be very happy! I like the idea of adding a little bit of heat too! It looks like something out of the pages of a magazine.

  10. I forgot that their were still places that didn't sell alcohol on Sunday's!! But look at you.. adapt and over come!! Everything looks amazing!

  11. Thankfully, NYC has no such laws so I can get my drink on every day of the week. Maybe you should move? Next door to me?

    Just a thought.

  12. Nice photo Chris and it sounds really delicious. Just a few years ago, Colorado finally started selling alcohol on Sundays....FINALLY! Years and years of griping until the law was passed.

  13. I love cooking with pork tenderloin. It's simple, tender, flavorful. This recipe looks like a must try.


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