Grilled Pork Medallions With Ancho Lemon Thyme Butter Sauce Recipe

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Servings: 12


Cost per serving $3.28 view details


  1. Cut pork loin into 48 1/2-inch-thick medallions, each weighing 2 ounces. Marinate in 2/3 c. extra virgin olive oil and lemon thyme for 2 hrs.
  2. In medium saucepot, heat remaining 1 Tbsp. oil over medium-high heat till just smoking. Add in onion, chile and garlic; saute/fry till onion is translucent/soft, about 30 seconds.
  3. Deglaze with stock, lemon juice, Worcestershire sauce and Tabasco brand Pepper Sauce. Boil till liquid is reduced to 3 Tbsp., 8 to 10 min.
  4. Add in cream. Boil till liquid is reduced to 1 1/4 c., 8 to 10 min. Off the heat, whisk in butter in 8 additions, incorporating each piece before the next is added. If sauce cools to below lukewarm, reheat it briefly. Season with salt, pepper and additional Tabasco brand Pepper Sauce, if necessary. Stir in minced lemon thyme. Keep sauce hot; don't boil.
  5. Grill pork, turning once, till medallions are just cooked through, 2 to 3 min per side.
  6. To serve, swirl about 1 oz (2 Tbsp.) of sauce on plate. Top with 2 medallions of pork. Serve with pasta (optional).
  7. This recipe yields 12 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 274g
Recipe makes 12 servings
Calories 938  
Calories from Fat 811 86%
Total Fat 91.15g 114%
Saturated Fat 39.7g 159%
Trans Fat 0.0g  
Cholesterol 228mg 76%
Sodium 193mg 8%
Potassium 569mg 16%
Total Carbs 2.98g 1%
Dietary Fiber 0.2g 1%
Sugars 1.0g 1%
Protein 27.25g 44%
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