Grilled Pork Medallions With Ancho-Lemon Thyme Butter Sauce

Recipe Ingredients

6 lbs	2724g / 96oz	Pork loin - (to 6 1/4) - boned, trimmed
2/3 cup	157ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
16 sections		Fresh lemon thyme
1/2 cup	31g / 1.1oz	Minced onion
1		Ancho chile - seeded, and
		Thinly sliced
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Chicken stock
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Tabasco brand Pepper Sauce
2 cups	474ml	Heavy cream
1 lb	454g / 16oz	Unsalted butter - softened
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh lemon thyme

Recipe Instructions

Cut pork loin into 48 1/2-inch-thick medallions, each weighing 2 ounces. Marinate in 2/3 cup olive oil and lemon thyme for 2 hours.

In medium saucepot, heat remaining 1 tablespoon oil over medium-high heat until just smoking. Add onion, chile and garlic; saute until onion is translucent, about 30 seconds.

Deglaze with stock, lemon juice, Worcestershire sauce and Tabasco brand Pepper Sauce. Boil until liquid is reduced to 3 tablespoons, 8 to 10 minutes.

Add cream. Boil until liquid is reduced to 1 1/4 cups, 8 to 10 minutes. Off the heat, whisk in butter in 8 additions, incorporating each piece before the next is added. If sauce cools to below lukewarm, reheat it briefly. Season with salt, pepper and additional Tabasco brand Pepper Sauce, if necessary. Stir in chopped lemon thyme. Keep sauce warm; do not boil.

Grill pork, turning once, until medallions are just cooked through, 2 to 3 minutes per side.

To serve, swirl about 1 ounce (2 tablespoons) of sauce on plate. Top with 2 medallions of pork. Serve with pasta (optional).

This recipe yields 12 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

Rating

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5 (3 votes)

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