Grilled Pork Medallions in Agrodolce
Pork Medallions Agrodolce
2 pork tenderloins, about 1 pound each
3 tablespoons extra‐virgin olive oil
kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tablespoons chestnut honey
4 tablespoons unsalted butter 1 sprig fresh rosemary, torn into 1″ pieces
Cut tenderloins into 2‐inch pieces, then pound to flatten – about 3⁄4‐inch thick. Put pork medallions on a plate; drizzle with oil; season generously with salt and pepper and let sit for 30 minutes.
Meanwhile, build a medium‐hot fire in a charcoal grill or heat a gas grill to medium‐high heat. Combine vinegar and honey in a 1‐quart saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.
Put pork medallions on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.
Serves 4