Best Molasses And Chile Glazed Pork Medallions With Smoky Corn Red Pepper Relish Recipes

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MOLASSES- AND CHILE-GLAZED PORK MEDALLIONS WITH SMOKY CORN-RED PEPPER RELISH



Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish image

This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1/3 cup molasses
2 tablespoons unsalted butter, melted
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
8 (5-ounce) 3/4-inch-thick pork loin cutlets
2 tablespoons olive oil
Coarse salt
Smoky Corn-Red Pepper Relish

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
  • Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
  • Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.

SMOKY CORN-RED PEPPER RELISH



Smoky Corn-Red Pepper Relish image

This relish is a great complement to Chris Schlesinger and John Willough's Molasses-and-Chile-Glazed Pork Medallions.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Number Of Ingredients 7

1 red bell pepper
3 ears corn, shucked and silks removed
1/4 cup fresh coarsely chopped basil
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon finely chopped garlic
Coarse salt and freshly ground black pepper

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
  • Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
  • When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
  • Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE



Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories     Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  • Pour the glaze over the slices and turn them to coat.
  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

Make and share this Glazed Pork Medallions recipe from Food.com.

Provided by lets.eat

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 1/4 lb) pork tenderloin
1/4 teaspoon salt
1/3 cup orange marmalade
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon fresh gingerroot, minced
1/8 teaspoon red pepper flakes, crushed

Steps:

  • Cut pork into 1 inch slices and flatten to 1/4 inch thickness; sprinkle with salt. In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan.In a small bowl combine the remaining ingredients; pour over the pork and turn to coat. Heat through.

Nutrition Facts : Calories 261.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 93.6, Sodium 257.7, Carbohydrate 18.3, Fiber 0.2, Sugar 16.3, Protein 29.2

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

MOLASSES-MUSTARD GLAZED PORK SKEWERS



Molasses-Mustard Glazed Pork Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 7

1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes

Steps:

  • Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
  • Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

These are simple and delicious. On a night you are in a hurry these are quick to fix and are delicious with a green salad and garlic rice.

Provided by mama smurf

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 pork tenderloin (1-1/4 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup orange marmalade
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh ginger
1 -2 minced garlic clove
1/8 teaspoon crushed red pepper flakes
1 -2 tablespoon butter

Steps:

  • Cut pork into 1-inch slices and flatten to about 1/4 inch in thickness.
  • Sprinkle with salt and pepper.
  • In a large nonstick skillet melt butter and cook pork in batches over medium-high heat until juices run clear. Add all the meat to the pan and reduce heat to low.
  • In a bowl combine the remaining ingredients; pour over pork and turn to coat. Cook for about 2-3 minutes.

Nutrition Facts : Calories 95, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 208.8, Carbohydrate 18.6, Fiber 0.2, Sugar 16.3, Protein 0.2

PORK MEDALLIONS



Pork Medallions image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
2 oranges

Steps:

  • Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
  • The next day, preheat the oven to 350 degrees F.
  • Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
  • In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

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