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#9548 Cilantro-Sugar Rubbed Pork Medallions with Spicy Habanero Butter |
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#9548 |
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what you'll need |
Habanero Butter:
1/2 cup butter, softened (1 stick)
2 Tablespoons cilantro, finely chopped
2 teaspoons habanero OR serrano chili, seeded and minced*
Cilantro-Sugar Rub:
1/4 cup cilantro, chopped, loosely packed
1/2 cup brown sugar, packed
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and coarsly chopped OR 2 teaspoons bottled minced garlic
1 teaspoon salt
1/2 teaspoon paprika
3 pork tenderloin, 12 ounces each
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how to prepare |
For habanero butter, stir together butter, 2 tablespoons cilantro, and the chile in small bowl until well combined. Transfer the butter mixture to a piece of plastic wrap. Using the plastic wrap, form a 3-inch log. Wrap; place in freezer about 15 minutes or until firm enough to slice.
For pork medallions, cut each pork tenderloin into four 3-ounce pieces. Place four of the pork pieces between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Repeat two more times with remaining pork pieces. Cover and refrigerate pork medallions while preparing rub.
For cilantro-sugar rub, place 1/4 cup cilantro, the brown sugar, oil, garlic, salt and paprika in food processor container. Cover and process for 1 minute. Rub or spread about 1/2 teaspoon of rub mixture on each side of each pork medallion.
Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for 4-6 minutes or until no the internal temperature reaches 145 degrees F., turning medallions over halfway through cooking.
While pork is cooking, cut butter log into 1/4-inch-thick slices. Place one butter patty on each pork medallion. Grill just until butter begins to melt. Remove pork medallions from grill and let rest 3-5 minutes before serving. |
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