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Vegan
Ingredients 0/12
Why You'll Keep Making This
Best Cooking Tips
- Use a meat thermometer to avoid overcooking; pork medallions should reach an internal temperature of 145°F (63°C).
- When making the sauce, cook the apples just until tender to keep some texture and brightness.
Step 1
Blend the balsamic vinegar, garlic, and thyme until smooth. While the blender is running, slowly drizzle in the olive oil until the mixture thickens and comes together. Pour this marinade into a resealable plastic bag, add the pork medallions, and give the bag a good shake to coat the meat evenly. Press out as much air as you can, seal it up, and pop it in the fridge to marinate for about 30 minutes.
Step 2
When you're ready to cook, heat your grill to medium and give the grates a light oiling to keep things from sticking. Take the pork out of the marinade and let any extra drip off—discard the leftover marinade. Grill the medallions for around 10 minutes, turning occasionally, until they’re no longer pink inside. To be sure, check that the internal temperature hits 145°F. Once done, wrap the pork in foil and let it rest for 5 to 10 minutes before slicing.
Step 3
While the pork cooks, melt some butter in a saucepan over medium heat. Stir in the brown sugar and wait until it starts to bubble gently. Toss in the apples, cherries, ginger, cinnamon, and nutmeg. Cook, stirring now and then, until the apples soften, about 5 minutes. Serve the sliced pork with this warm, flavorful sauce spooned on top.
Serving Ideas
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