Pork tenderloin is one of our favorite go-to weeknight options. Generally I’ll sear it on the stove top and then pop it in the oven to finish cooking. The only problem? I don’t feel like we’re able to consistently cook it exactly the way we like. Sometimes it’s a tad more done than we’d like and other times a bit too pink. Our meat thermometer isn’t as accurate as it should be, so I can’t always trust its readings to guide me in the cooking of the pork.
Fortunately, I’ve found the answer to our problem – pork medallions! Not only do I get perfectly cooked pork every time, but it’s so quick! We’ve used this recipe twice and have really enjoyed it both times. I skip the skewers that the recipe suggests, instead using my indoor grill and spreading the pieces of pork in a single layer. Also, I just spray the grill with a bit of nonstick cooking spray rather than brush each piece of meat with oil. I find that cooking the pork for 2 minutes on each side is just right – we wind up with tender and juicy pork. The glaze is very good too. I have a sweet tooth so I tend to like very sweet glazes/marinades but this one makes Shane happy as he prefers less sweetness. The mustard keeps things fairly tangy with just a bit of sweetness from the molasses and honey.
By Tracey
Molasses-Mustard Glazed Pork Medallions
from Bobby Flay
Ingredients:
- 1/4 cup molasses
- 1/2 cup Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground pepper
- 2 (1-pound) pork tenderloins, cut into medallions and pounded thin (~1/4 inch for me)
- olive oil
- 16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Directions:
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
