Grilled Pork Medallions With Plum Sauce Michael Symon Recipes

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GRILLED PORK MEDALLIONS WITH PLUM SAUCE (MICHAEL SYMON)



Grilled Pork Medallions with Plum Sauce (Michael Symon) image

Categories     Pork

Number Of Ingredients 9

1/4 cup Olive Oil, divided
1 pound Pork tenderloin, cut into 1/2 inch thick medallions
1/2 cup Rough chop walnuts
1 cup Water or chicken stock
1/2 cup Fresh Plums cut into 1/4 inch wedges
1 splash Red Wine Vinegar
1/4 cup Flat-leaf Parsley
2 tablespoons Unsalted butter
1 g Kosher salt and Pepper

Steps:

  • In a large saute pan over high heat, warm the olive oil. Season pork on both sides with salt and pepper.
  • Allow to sear, untouched, until caramelized - about 3 minutes.
  • Flip the pork, add the remaining 2 Tbs olive oil and the walnuts. Allow to toast about 1-2 minutes before deglazing with water or stock.
  • Allow to toast for 1-2 minutes before deglazing with water.
  • Stir in the plums, red wine vinegar and allow to cook for 1 minute more.
  • Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and serve!

GRILLED PORK MEDALLIONS WITH PLUM SAUCE (MICHAEL SYMON)



Grilled Pork Medallions with Plum Sauce (Michael Symon) image

Number Of Ingredients 9

1/4 cup olive oil (divided)
4 ounces 4 pieces pork tenderloin (1 lb pounded 1/2-inch thick)
1/2 cup roughly chopped walnuts
1 cup water
1/2 cup fresh plums (pitted, cut into 1/4-inch wedges)
1 1/2 cups red wine vinegar
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons unsalted butter
1 sprig kosher salt & pepper

Steps:

  • In a large saute pan over high heat, warm the olive oil. Season the pork on both sides with salt and pepper and add to the pan.
  • Allow to sear, untouched until caramelized, about 3 minutes.
  • Flip the pork, add the remaining 2 tablespoons of olive oil and the walnuts. Allow to toast for 1-2 minutes before deglazing with water.
  • Flip the pork, add the remaining 2 tablespoons of olive oil and the walnuts. Allow to toast for 1-2 minutes before deglazing with water.
  • Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and serve!

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