Easiest Way to Make Quick Grilled Pork Medallions with Alabama White BBQ Sauce

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, grilled pork medallions with alabama white bbq sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Grilled Pork Medallions with Alabama White BBQ Sauce is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Grilled Pork Medallions with Alabama White BBQ Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have grilled pork medallions with alabama white bbq sauce using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Grilled Pork Medallions with Alabama White BBQ Sauce:

1. Take White BBQ Sauce
2. Make ready ALABAMA WHITE BBQ SAUCE
3. Get apple cider vintage
4. Take corn syrup
5. Prepare prepared horseradish
6. Take lemon juice
7. Make ready ground black pepper
8. Make ready mayonnaise
9. Get PORK MEDALLION BRINE
10. Get Brine
11. Make ready apple cider vinegar
12. Make ready kosher salt
13. Take brown sugar
14. Take whole black peppercorns
15. Make ready dry mustard
16. Get cold water
17. Prepare Ingredients
18. Take pork loin, cut into medallions
19. Get peanut oil

Steps to make Grilled Pork Medallions with Alabama White BBQ Sauce:

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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