…. so Happy Together!
GRILLED PORK MEDALLIONS with BLUE CHEESE SAUCE
(cookbook Secrets of Success, original recipe from chef Ruggero Gadaldi)
1 qt water
1/2 cup brown sugar
1/4 cup pickling spices
1/4 cup cider vinegar
1 carrot, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 tsp kosher salt
2 pork tenderloins
6 large skewers (metal or bamboo)
1/2 cup heavy cream
3 ounces Gorgonzola cheese, crumbled
salt and pepper
Make the brine for the pork by bringing the water to a boil, adding the brown sugar, spices, vinegar, carrot, celery, onion, and salt. Simmer gently for 20 minutes, allow it to cool to room temperature. Cut each tenderloin in 10 medallions, and submerge the pieces in the brine (you can use a plastic bag). Refrigerate from 4 hours to overnight.
Turn your grill on high, remove the pieces of pork from the brine and pat dry. Thread the pieces onto skewers (if using wood skewers, allow them to soak in water for several hours to prevent burning). Season lightly with salt and pepper and brush the meat with a little olive oil. Grill for about 5 minutes per side, until medium-cooked.
Make the sauce by pouring the cream in a small saucepan. Simmer over medium heat until it starts to thicken (5-10 minutes), add the gorgonzola cheese, and stir until dissolved.
Serve alongside soft-cooked polenta.
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Comments: This is a perfect recipe for weeknights, as the pork can brine during the day. I normally prepare the brining component in the evening, and submerge the tenderloin early next morning, before leaving for work. The brine does two great things for the meat: it imparts a subtle sweet flavor, and it promotes browning on the grill, thanks to its sugar content. The gorgonzola sauce couldn’t be easier to prepare; it comes together in minutes. In his restaurant, chef Gadaldi’s serves the medallions alongside soft-cooked polenta. I did the same, but also included broccoli. It was nice dinner in less than 30 minutes (and I’m not even Rachael Ray… ;-)).
(if prepared without the polenta, this meal is appropriate for people on low-carb diets)