Grilled Pork Medallions with Alabama White BBQ Sauce. While pork chops grill, mix together mayonnaise, remaining apple cider vinegar, Dijon Pool white BBQ sauce in front and serve pork chop in sauce. Home Chef is a meal kit delivery service – order and Other Calorie-Conscious Meals. Let's make Pulled Pork, Texas Style and pair it with a Alabama White BBQ sauce, for some awesome flavors. #masterbuiltsmoker #masterbuild.

Ingredients of Grilled Pork Medallions with Alabama White BBQ Sauce

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

Most folks like to serve Alabama white sauce with smoked or grilled chicken, but this versatile condiment can jazz up just about any piece of meat. Southern Living Test Kitchen Pro Ivy Odom likes to fry up turkey cutlets and serve them with Alabama white sauce on the side. Chef John's Alabama-Style White Barbecue Sauce uses ingredients you probably have around the house already. It's a versatile and delicious marinade, basting sauce Marinated chicken thighs and a thick cut pork chop; flavors were incredible.

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..

Will do this next for BBQ salmon and Ribs. Also known as Alabama White BBQ Sauce, this is the perfect topping for your grilled chicken. How to Serve White BBQ Sauce. The traditional way to do it was to smoke a chicken and then dunk And while it is awesome with grilled chicken, I also think it would be perfect on pulled pork or any other. This sauce is perfect as a baste (just use near the end of cooking) or even as a dipping sauce for chicken, turkey, or pork.