Grilled Pork Medallions with Plum Sauce

Michael Symon
Servings: 4
0 to 15 min

A 5 in 5 for the ages!

  • Ingredients
  • step-by-step directions
Grilled Pork Medallions with Plum Sauce
  • 1/4 cup olive oil (divided)
  • 4 (4-ounce) pieces pork tenderloin (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 and 1/2 tablespoons red wine vinegar
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper (to taste)
  • 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. 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!
  • Tip: If plums are not in season, substitute with chopped prunes or any other dried fruit of your choice like, apricots or figs!
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