How to Make Tasty Grilled Pork Medallions with Alabama White BBQ Sauce

Grilled Pork Medallions with Alabama White BBQ Sauce. Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce recipe. It's delicious on grilled chicken, pulled pork, fish, burgers, and Alabama White BBQ Sauce. This is my second post in my American Eats series where I'm cooking my way across America, one state at a time.

Grilled Pork Medallions with Alabama White BBQ Sauce You can use it for your ribs, your smoked pork butt, pulled pork, any kind of smoked or grilled chicken … it all works. But you really have to try this sauce. These pork shoulder medallions are brined, then rubbed down with a fantastic BBQ rub and smoked on the Kamado Big Joe until done and juicy! You can cook Grilled Pork Medallions with Alabama White BBQ Sauce using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Grilled Pork Medallions with Alabama White BBQ Sauce

  1. Prepare of White BBQ Sauce.
  3. It’s 4 tbsp of apple cider vintage.
  4. It’s 1 tbsp of corn syrup.
  5. It’s 3 tsp of prepared horseradish.
  6. It’s 2 tsp of lemon juice.
  7. You need 1/2 tsp of ground black pepper.
  8. Prepare 1 cup of mayonnaise.
  10. It’s of Brine.
  11. Prepare 2 cup of apple cider vinegar.
  12. Prepare 1 cup of kosher salt.
  13. It’s 1 cup of brown sugar.
  14. It’s 1 tbsp of whole black peppercorns.
  15. Prepare 1 tbsp of dry mustard.
  16. It’s 4 cup of cold water.
  17. Prepare of Ingredients.
  18. It’s 1 (5 lb.) of pork loin, cut into medallions.
  19. Prepare 2 tbsp of peanut oil.

I love it on grilled or smoked chicken or turkey, but it's also great on pork. I recommend basting with it toward the end of cooking and serving it with the meat as a dipping sauce. With Green Beans and Fresh Jalapeño Cornbread. But pork tenderloin paired with jalapeño cornbread, green beans, and an Alabama-style white BBQ sauce is Grill the Tenderloin.

Grilled Pork Medallions with Alabama White BBQ Sauce step by step

  1. Add all of the Alabama white BBQ sauce ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator over night, allowing the flavors to mingle..
  2. Next you will make the brine. In a medium sauce pan, heat the 2 cups of cider vinegar. Add the salt and brown sugar. Occasionally stirring, let it come to a boil. Remove from heat. Try not to breath any of the stream that is generated. I guarantee it will knock you back..
  3. Add the mustard powder and black peppercorns to the hot brine. Stir to mix. You may notice that some of the sugar and salt did not completely dissolve. That's ok. Let the brine sit for 20 minutes for the flavors to develop..
  4. Transfer the hot brine to a large plastic container. Be sure to include any undissolved salt and brown sugar. Add 1 quart of cold water to help the brine cool down. I always throw in a couple of ice cubes add well..
  5. Once the brine has cooled, cut the pork loin into 1 inch thick medallions and add to the brine. Be sure to trim any silver skin or excess fat. Place a small bowl or plate on top of medallions to keep them submerged. Place container in the fridge for 2-4 hours..
  6. Remove the medallions from the brine. Pat them dry with paper towels and set aside. There are 2 ways I cook this depending on the time of year. In the spring, summer, and fall, I grill them on a ripping hot grill to get good grill marks and then finish them in the oven. Since it is in the middle of winter, I am going to be using my trusty ole cast iron skillet..
  7. Preheat the oven to 350°F. Using a paper towel or brush, apply a thin coat of peanut oil to the skillet. Turn the burner temperature as high as it will go and let the skillet get ripping hot..
  8. Sear the medallions on both sides, getting a nice brown crust. Place medallions in a baking dish, cover with aluminum foil and place in the oven for 30 minutes finish insides. (This part generates a lot of smoke so open the windows. The best way to do it is on the grill or with a cast iron skillet on a propane burner outside.).
  9. Let the pork medallions rest for 10 to 15 minutes in the covered baking dish. Serve with a generous helping of Alabama white bbq sauce on top..

Season pork with a pinch of salt and pepper. Heat an outdoor grill or grill pan. Texans love their brisket, Kentucky claims chipped mutton, and in North Carolina they'll take their pork with dip. Most folks like to serve Alabama white sauce with smoked or grilled chicken, but this versatile condiment can jazz up just. Or simply use fewer pork chops and save the remaining sauce for grilled chicken, or sandwiches, or as a coating for grilled corn.

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