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GRILLED PORK MEDALLIONS




Source of Recipe


WKRG
GRILLED PORK MEDALLIONS

http://media.wkrg.com/images/scaled/media/news8/03-16-2011_recipe-200x0.jpg

WITH TASSCO CREAM & BARBEQUE SAUCE



AMOUNTS INGREDIENTS:

4 each (5oz portion) Pork Medallions
1 recipe Pork dry rub (recipe to follow)
1 recipe Tasso Cream Sauce (recipe to follow)
1 recipe Barbecue sauce (recipe to follow)

METHOD:

1. Prepare pork medallion: generously salt pork medallions, then rub with dry rub mixture. Refrigerate for at least 2 hours.
2. Cook medallions: Heat grill plate to medium high. Spray with oil in pan and place pork medallions on grill. Grill, sear and mark on all sides; then finish cooking in oven to a “medium” internal temperature. Remove from oven and allow to rest.
3. Putting it together: Ladle the Tasso Cream sauce on a plate and place 1 piece of pork medallion on the sauce. Drizzle some of the Barbeque Sauce over the Tasso Cream Sauce and garnish with fresh micro-greens. Serve with your favorite vegetables and serve immediately.


FOR PORK DRY RUB:

AMOUNTS INGREDIENTS:

1 teaspoon Ground thyme
2 teaspoons Chili powder
4 tablespoons Brown sugar
2 teaspoons Black pepper
2 teaspoons Ground cumin
2 teaspoons Garlic powder
1 teaspoon Cayenne pepper
1 teaspoon Onion powder

METHOD:
1. Combine all ingredients.
NOTE: This recipe multiplies easily. Consider multiplying when preparing.
FOR TASSO CREAM SAUCE:

AMOUNTS INGREDIENTS:

¼ cup Olive Oil
3 tablespoons Garlic, minced
3 tablespoons Shallots, minced
¼ cup Red Bell Pepper, small diced
¼ cup Yellow Bell Pepper, small diced
¼ cup Green Bell Pepper, small diced
1 cup Tasso Ham, small diced
¼ cup Dry Pork Rub Mix
1/3 cup White Wine
3 cups Heavy Cream (35%)
¼ lb Crawfish Tails
4 tablespoons Butter
1 teaspoon Lemon Juice, freshly squeezed
2 tablespoons Chives, fresh snipe



METHOD:


1. Heat olive oil in a non-stick pan over medium heat. Add garlic, shallots, peppers and Tasso; sauté for 2 minutes. Add dry pork rub mix and work in for about 15 seconds. Deglaze mixture with white wine. Add heavy cream and reduce by third or till sauce is thicken.
2. Add crawfish, heat thoroughly.
3. Remove from heat, whisk in butter and lemon juice to blend; season to taste. Add fresh minced chives to sauce at service time and serve immediately.


FOR BARBEQUE SAUCE:

AMOUNTS INGREDIENTS:

1 cup Ketchup
½ cup Balsamic vinegar
1/3 cup Brown sugar
2 tablespoons Butter
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice, fresh squeezed
1 teaspoon Pork dry rub mix


METHOD:


1. Mix all ingredients in a small pot and simmer over a low heat for 30 minutes. Serve room temperature.


YEILD: 4 Servings