This mash-up dish is my creation…a combination of Southern staples and Asian flavors. Based on how quickly we all inhaled it, I will need to make it again. Soon.

making pork medallions with spicy maple sauce

In a Pyrex measuring cup, measure out 1 cup of water. Microwave it for 2 minutes and then add ½ teaspoon of Better Than Bouillon Chicken Base and mix well.

If you have prepared chicken stock on hand, use that instead. Add 4 tablespoons of maple syrup and 1 1/2 tablespoons of garlic chili paste (add more if you prefer a hotter sauce).

Mix well again and set aside.

Wash 8 scallions.

remove any discolored outer layer and trim its base. Slice at an angle in half-inch pieces.

Set aside.

Place 1/2 cup of pecans in a heated skillet on medium-high heat and toast, stirring frequently, until you begin to smell a pleasant toasted smell. Because of their color, the pecans aren’t going to outwardly look toasted, and if they do they are probably borderline burned, so the best way is really to follow your nose. Your nose always knows, and will appreciate the lovely toasted pecan aroma. The whole process should take about 4-5 minutes or so.

Place each of 8 pork medallions (from a 1-1 1/4 lbs. piece of tenderloin) in a plastic sandwich bag and, using a meat mallet, pound each one individually until they become a 1/4 of an inch thick. Place on a platter lined with paper towels to absorb any surface moisture. Blot top of each slice with more paper towels.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. As the oil heats up, sprinkle each medallion with sea or Kosher salt, fresh-cracked pepper, and a 1/2 teaspoon, evenly distributed among each medallion, of Chef Paul Prudhomme’s Meat Magic spice blend (available in the spice section of well-stocked supermarkets). When the oil begins to swirl on the surface, indicating that it is reaching its highest temperature, add the pork.

Cook until brown and cooked through, about 2 minutes per side.

You will need to work in batches to prevent from overcrowding the pan. Transfer the medallions as you they finish cooking to a platter and tent them with aluminum foil to keep warm.

Add the prepared sauce in the measuring cup to the now empty skillet. Boil on medium-high heat, stirring frequently, until it reduces by half.

This should take about 4-5 minutes.

 

To serve, arrange 2 pork medallions on top of a Jalapeño & Grits Waffle and pour the sauce on top.

 

Sprinkle with the toasted pecans and sliced green onions, and serve immediately. Makes 4 servings.