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One Way or Another: Grilled pork medallions include colorful, crunchy vegetables that can be enjoyed separately, if one prefers
Baltimore Sun Photo
Grilled pork medallions with peppers and onions can be made on the grill or in a grill pan.
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Published: July 1, 2009
The following recipe for grilled pork medallions can be made outdoors on the grill or indoors in a grill pan.
The recipe is adapted from the book Chef on a Shoestring, edited by Andrew Friedman, who challenged chefs to come up with economical recipes.
The vegetables stay colorful and a bit crunchy in this dish. Also, the parts work together but can be enjoyed apart, which seems to be key to a successful meal for us. So if one member of the family can't stand onions or bell peppers, he or she can still enjoy the rest of the dish.
With luck, this will have kids cleaning their plates and asking to eat the leftovers the next day.
Marinated and Grilled Pork Medallions
1 3-pound pork loin
1 cup apple cider
¼ cup soy sauce
¼ cup honey
2 tablespoons ketchup
½ teaspoon ginger
2 red bell peppers, seeded and cut into wedges
2 large onions, cut into wedges and skewered
¼ cup vegetable oil
Coarse salt and freshly ground black pepper to taste
1. Cut the pork loin into ½-inch-thick medallions. Combine the cider, soy, honey, ketchup and ginger in a bowl. Place the pork medallions in a large, flat dish and pour the cider mixture over them. Cover and let the pork marinate for at least 2 hours or overnight in the refrigerator.
2. Heat an outdoor grill, or an indoor grill pan, until hot. When ready to grill, brush the vegetables lightly with oil and season to taste with salt and pepper. Place the vegetables on the grill or grill pan and grill for 8 minutes. (If you are using a grill pan, you will have to work in batches.) Remove the pork from the marinade and drain for a moment.
3. Season the pork to taste with salt and pepper. (It may not need much if any salt because of the salty soy sauce in the marinade.) Grill 3 to 4 minutes on each side over high heat to coincide with the end of the vegetable cooking time. (If you are using the grill pan, remove the vegetables and cover to keep warm while you cook the pork.) Watch the medallions closely; they will cook quickly because they are thinly sliced. The pork should be fully cooked, until juices run clear, but avoid overcooking or else the meat may dry out.)
Makes 6 to 8 servings.
Nutrition information for one serving (based on 8): 335 calories, 38 grams protein, 15 grams fat, 4 grams saturated fat, 12 grams carbohydrate, 1 gram fiber, 113 milligrams cholesterol, 432 milligrams sodium.
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