Grilled Pork Medallions with Apple Maple Glaze
January 4, 2012
Pork and apples are such a great cold weather pairing, but Chris Grove of NibbleMeThis.com elevates them to a new level with his moonshine inspired twist.
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.
- 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
- Preheat your grill for direct heat at 400f. (I used the Big Green Egg, lump coal, and Craycort cast iron grates.)
- Season the pork medallions with the salt, paprika, pepper and powder.
- 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.
- Preheat a skillet over medium high heat.
- Add butter and almond slivers. Allow to cook for 1 minute.
- Add the apple, shallot, sugar, cinnamon, nutmeg, and cayenne. Cook for 5 minutes, tossing or stirring frequently.
- 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.
- Add the apple juice and maple syrup. Simmer 5 minutes or until thickened into a syrup.
- Place two medallions on a plate and top with some of the apple maple glaze. Repeat.
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.