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Marinated Pork Medallions with a Ginger-Apple Compote
Marinated Pork Medallions with a Ginger-Apple Compote
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Tender pork medallions marinated in balsamic vinegar and garlic, finished with a flavorful ginger-apple compote.
Ingredients:
  • 1 cup olive oil
  • 2 cups balsamic vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 pork tenderloin, cut into 2 inch pieces
  • 0.25 cup packed brown sugar
  • 1 apple, thinly sliced
  • 0.25 cup dried cherries
  • 1 tablespoon minced fresh ginger root
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
Instructions:
  • Blend balsamic vinegar, garlic, and thyme until smooth. Gradually add olive oil with the blender running until thickened. Transfer marinade to a resealable plastic bag, add pork, coat, remove excess air, and seal. Refrigerate for 30 minutes.
  • Preheat your outdoor grill to medium heat and lightly oil the grate. Remove the pork from the marinade, shaking off any excess, and discard the marinade.
  • Grill the pork until it's no longer pink in the center, approximately 10 minutes. Let it rest for 5 to 10 minutes covered with foil after removing from the grill.
  • As the pork cooks, melt butter in a saucepan over medium heat. Stir in brown sugar until it simmers. Add apples, cherries, ginger, cinnamon, and nutmeg. Cook until apples are tender, about 5 minutes. Serve sliced pork topped with apple compote.

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