Grilled Pork Medallions With Plum Sauce Michael Symon Recipes

GRILLED PORK CHOPS

Steps:

• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
• Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.

GRILLED PORK MEDALLIONS WITH PASTA

Steps:

• To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
• Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
• Preheat a seasoned cast iron grill pan over medium-high heat.
• Bring a large pot of well-salted water to a boil for the pasta.
• Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests.
• Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
• Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
• Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork.

GRILLED PORK MEDALLIONS WITH PLUM SAUCE (MICHAEL SYMON)

Steps:

• In a large saute pan over high heat, warm the olive oil. Season pork on both sides with salt and pepper.
• Allow to sear, untouched, until caramelized - about 3 minutes.
• Flip the pork, add the remaining 2 Tbs olive oil and the walnuts. Allow to toast about 1-2 minutes before deglazing with water or stock.
• Allow to toast for 1-2 minutes before deglazing with water.
• Stir in the plums, red wine vinegar and allow to cook for 1 minute more.
• Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and serve!

GRILLED PORK MEDALLIONS WITH PLUM SAUCE (MICHAEL SYMON)

Steps:

• In a large saute pan over high heat, warm the olive oil. Season the pork on both sides with salt and pepper and add to the pan.
• Allow to sear, untouched until caramelized, about 3 minutes.
• Flip the pork, add the remaining 2 tablespoons of olive oil and the walnuts. Allow to toast for 1-2 minutes before deglazing with water.
• Flip the pork, add the remaining 2 tablespoons of olive oil and the walnuts. Allow to toast for 1-2 minutes before deglazing with water.
• Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and serve!