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Grilled Pork Medallions with Alabama White BBQ Sauce
Grilled Pork Medallions with Alabama White BBQ Sauce

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Certain foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to grilled pork medallions with alabama white bbq sauce recipe. You can cook grilled pork medallions with alabama white bbq sauce using 19 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Grilled Pork Medallions with Alabama White BBQ Sauce:
  1. Get White BBQ Sauce
  2. Take ALABAMA WHITE BBQ SAUCE
  3. You need apple cider vintage
  4. Provide corn syrup
  5. Prepare prepared horseradish
  6. Take lemon juice
  7. Take ground black pepper
  8. Get mayonnaise
  9. Take PORK MEDALLION BRINE
  10. Prepare Brine
  11. Use apple cider vinegar
  12. Use kosher salt
  13. Get brown sugar
  14. Provide whole black peppercorns
  15. You need dry mustard
  16. You need cold water
  17. Take Ingredients
  18. Use pork loin, cut into medallions
  19. Provide 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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