As my "saucy" week comes to an end, I would like to share these Southern-style pork medallions served with sweet corn puree and a cranberry, orange & Port wine relish from Salter's Chesapeake Gourmet. The components of this dish are inspired by our trip to Georgia last year. Dining in The Olde Pink House in Savannah, we enjoyed an exceptionally delicious Bourbon grilled pork tenderloin served with sweet potatoes & collards. After a few unsuccessful attempts to replicate this dish exactly as it was, I decided to created my own version based on this inspiration. The pork tenderloin can be grilled as a whole, or cut up in medallions as I have done in this recipe to reduce the cooking time. While sweet potatoes are also an excellent side dish for this pork, I thought corn would be a better seasonal choice. The idea for the corn puree comes from our dinner in the 5-Star Georgian Room on Sea Island. This is a perfect summer side dish, featuring delicate sweet flavors, and complimenting the tart sweetness of the cranberry, orange & Port wine relish.
Ingredients:
1/3 cup bourbon
1/4 cup brown sugar
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1 teaspoon dry mustard
1 pound pork tenderloin
3 ears of white corn
3 tablespoons butter
Salt to taste
Directions:
Combine first seven ingredients in a bowl and mix well. Place the pork tenderloin in a plastic bag, cover with marinade, seal, and refrigerate for at least 5 hours.
Prepare grill. Take the pork tenderloin out of marinade, slice it into 1-inch medallions (about 12), and sprinkle lightly with salt. Grill the pork medallions for about 2-3 minutes per side or until cooked through.
Meanwhile, cook the corn for about 10 minutes in a salted boiling water. Cut the kernels off and place those in a food processor. Add 3 tablespoons of melted butter and mix well. Strain, pushing the corn puree out with a wooden spoon as much as possible (will be about a cup of corn puree).
Serve pork medallions with corn puree and top with the cranberry-orange relish.
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I would like to thank Juliana from Simple Recipes for the One Lovely Blog Award and Catherine at Unconfidential Cook for the Kreativ Blogger Award.
