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Pork Medallions with Grilled Pineapple
Description:
Nothing says summer like dinner from the grill. With this recipe, you'll make a flavorful spice rub for a boneless pork medallion, and grillit alongside thick slices of juicy pineapple. With a big glass of sangria, it makes the perfect July meal.
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Ingredients: Print Ingredients
1 16-ounce boneless pork loin
2 teaspoons red chili powder
1 tablespoon bittersweet cocoa powder
2 teaspoons salt
1 teaspoon freshly ground pepper
1 medium-sized pineapple
1/8 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon vanilla
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Prepare:
Lay the pork loin on a clean work surface, patting the surface dry with a paper towel to remove any juices that are on the meat. In a small bowl, combine the chili powder, cocoa powder, salt and pepper. Sprinkle half of the mixture over the pork loin; turn the loin over and cover with the remaining spice mix. With your hands, rub the spices over the meat to fully coated. Let sit for 10 minutes. With a very sharp knife, cut into medallions about 1 inch thick.
With a large serrated knife, cut the pineapple into large, 1-1/2-inch thick slices. In a small bowl, combine the orange juice, brown sugar and vanilla. Brush over the surface of the pineapple with a pastry brush.
Prepare the barbeque grill, bringing the heat to medium-high. Grill the medallions until cooked through, about 2 minutes per side. Grill the pineapple until the sugars carmelize and create a beautiful golden-brown color on the surface, about one minute on each side.
To serve, place a piece of grilled pineapple on each plate and place a pork medallion in the center. Enjoy with grilled veggies (below).
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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