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?