Grilled Pork Medallions With Pasta
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Dijon Mustard3 tbsps
Honey1 tbsp
Olive Oil3 cloves
Garlic (chopped)3 tbsps
Marinade (reserved)1.5 cups
Heavy Cream1 cup
Grated Parmesan CheeseDirections:
1
To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey
2
Blend until smooth, and set aside 3 tablespoons for the pasta sauce
3
Pour the remaining marinade into a re-sealable plastic bag
4
Season the pork with salt and pepper and add them to the bag
5
Seal and distribute the marinade equally on the pork
6
Marinate at room temperature up to 2 hours or in the refrigerator if longer than that
7
Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature
8
Preheat a seasoned cast iron grill pan over medium-high heat
9
Bring a large pot of well-salted water to a boil for the pasta
10
Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade
11
Place on the grill pan
12
Let cook 4 minutes per side or until cooked through
13
Remove from the pan and loosely tent with aluminum foil while the meat rests
14
Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes
15
In a medium saute pan on medium heat, heat the oil
16
When it begins to swirl, add the onions
17
Season the onions with salt and pepper, and sweat until tender
18
Add the garlic and cook another minute
19
Add reserved marinade and stir
20
Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes
21
Stir in the grated Parmesan, and parsley
22
Drain the pasta and add to sauce, coating well
23
Serve alongside pork