Grilled Pork Medallions with Alabama White BBQ Sauce
This is one of my most requested meals by my family. I serve this with my spicy broccoli stir-fry. As I mention in the recipe, I cook this 2 different ways depending on what season it is. In the spring, summer, or fall, I grill the medallions over high heat to get the grill marks and then finish them in a 350°F oven. In the winter, I sear them in a cast iron skillet. The recipe here is the skillet version. Be forewarned, this way generates a lot of smoke. Open some windows. I have set off a good number of smoke detectors with this one.
Grilled Pork Medallions with Alabama White BBQ Sauce
This is one of my most requested meals by my family. I serve this with my spicy broccoli stir-fry. As I mention in the recipe, I cook this 2 different ways depending on what season it is. In the spring, summer, or fall, I grill the medallions over high heat to get the grill marks and then finish them in a 350°F oven. In the winter, I sear them in a cast iron skillet. The recipe here is the skillet version. Be forewarned, this way generates a lot of smoke. Open some windows. I have set off a good number of smoke detectors with this one.
Open in Cookpad AppSteps
- 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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