Recipe: Delicious Grilled Pork Medallions with Alabama White BBQ Sauce

Grilled Pork Medallions with Alabama White BBQ Sauce. Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and Alabama White BBQ Sauce. This is my second post in my American Eats series where I’m cooking my way across America, one state at a time.

Grilled Pork Medallions with Alabama White BBQ Sauce Season pork with a pinch of salt and pepper. Heat an outdoor grill or grill pan. These pork shoulder medallions are brined, then rubbed down with a fantastic BBQ rub and smoked on the Kamado Big Joe until done and juicy! You can cook Grilled Pork Medallions with Alabama White BBQ Sauce using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Grilled Pork Medallions with Alabama White BBQ Sauce

  1. Prepare of White BBQ Sauce.
  2. It’s of ALABAMA WHITE BBQ SAUCE.
  3. Prepare 4 tbsp of apple cider vintage.
  4. You need 1 tbsp of corn syrup.
  5. Prepare 3 tsp of prepared horseradish.
  6. It’s 2 tsp of lemon juice.
  7. Prepare 1/2 tsp of ground black pepper.
  8. Prepare 1 cup of mayonnaise.
  9. Prepare of PORK MEDALLION BRINE.
  10. It’s of Brine.
  11. You need 2 cup of apple cider vinegar.
  12. Prepare 1 cup of kosher salt.
  13. Prepare 1 cup of brown sugar.
  14. You need 1 tbsp of whole black peppercorns.
  15. Prepare 1 tbsp of dry mustard.
  16. It’s 4 cup of cold water.
  17. You need of Ingredients.
  18. You need 1 (5 lb.) of pork loin, cut into medallions.
  19. Prepare 2 tbsp of peanut oil.

Or simply use fewer pork chops and save the remaining sauce for grilled chicken, or sandwiches, or as a coating for grilled corn. In a medium bowl, whisk together the mayonnaise, buttermilk, vinegar, mustard, sugar, pepper, salt and garlic. Pour half of the sauce into a large zip-top bag and add the. I love it on grilled or smoked chicken or turkey, but it’s also great on pork.

Grilled Pork Medallions with Alabama White BBQ Sauce step by step

  1. Add all of the Alabama white BBQ sauce ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator over night, allowing the flavors to mingle..
  2. Next you will make the brine. In a medium sauce pan, heat the 2 cups of cider vinegar. Add the salt and brown sugar. Occasionally stirring, let it come to a boil. Remove from heat. Try not to breath any of the stream that is generated. I guarantee it will knock you back..
  3. Add the mustard powder and black peppercorns to the hot brine. Stir to mix. You may notice that some of the sugar and salt did not completely dissolve. That’s ok. Let the brine sit for 20 minutes for the flavors to develop..
  4. Transfer the hot brine to a large plastic container. Be sure to include any undissolved salt and brown sugar. Add 1 quart of cold water to help the brine cool down. I always throw in a couple of ice cubes add well..
  5. Once the brine has cooled, cut the pork loin into 1 inch thick medallions and add to the brine. Be sure to trim any silver skin or excess fat. Place a small bowl or plate on top of medallions to keep them submerged. Place container in the fridge for 2-4 hours..
  6. Remove the medallions from the brine. Pat them dry with paper towels and set aside. There are 2 ways I cook this depending on the time of year. In the spring, summer, and fall, I grill them on a ripping hot grill to get good grill marks and then finish them in the oven. Since it is in the middle of winter, I am going to be using my trusty ole cast iron skillet..
  7. Preheat the oven to 350°F. Using a paper towel or brush, apply a thin coat of peanut oil to the skillet. Turn the burner temperature as high as it will go and let the skillet get ripping hot..
  8. Sear the medallions on both sides, getting a nice brown crust. Place medallions in a baking dish, cover with aluminum foil and place in the oven for 30 minutes finish insides. (This part generates a lot of smoke so open the windows. The best way to do it is on the grill or with a cast iron skillet on a propane burner outside.).
  9. Let the pork medallions rest for 10 to 15 minutes in the covered baking dish. Serve with a generous helping of Alabama white bbq sauce on top..

I recommend basting with it toward the end of cooking and serving it with the meat as a dipping sauce. Texans love their brisket, Kentucky claims chipped mutton, and in North Carolina they’ll take their pork with dip. Most folks like to serve Alabama white sauce with smoked or grilled chicken, but this versatile condiment can jazz up just. Alabama White BBQ Sauce - Perfect for any smoked meat, but you MUST TRY them on smoked wings! Never suffer any other sauce again.

Contents