Marinated Pork Medallions With A Ginger-Apple Compote
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Balsamic Vinegar2 tbsps
Garlic (minced)1 tbsp
Thyme (chopped fresh)1 cup
Olive Oil1 cup
Butter1 cup
Brown Sugar (packed)1 cup
Dried Cherry1 tbsp
Ginger Root (minced fresh)1 pinch
Ground Cinnamon1 pinch
Ground NutmegDirections:
1
Puree the balsamic vinegar, garlic, and thyme in a blender until mixed
2
With the blender running, slowly pour in the olive oil until thickened and incorporated
3
Pour the marinade into a resealable plastic bag
4
Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag
5
Marinate in the refrigerator for 30 minutes
6
Preheat an outdoor grill for medium heat, and lightly oil the grate
7
Remove the pork from the marinade, and shake off excess
8
Discard the remaining marinade
9
Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes
10
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)
11
Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing
12
While the pork is cooking, melt the butter in a saucepan over medium heat
13
Stir in the brown sugar until it begins to simmer
14
Add the apples, cherries, ginger, cinnamon, and nutmeg
15
Cook and stir until the apple is tender, about 5 minutes
16
Serve the sliced pork topped with the apple compote