Grilled Pork Medallions with Pasta
You can never have too many main course recipes, so give Grilled Pork Medallions with Pastan a try. This recipe makes 4 servings with 3366 calories, 499g of protein, and 128g of fat each. This recipe covers 65% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have olive oil, honey, center pork loin chops, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.
To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that.
Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
Preheat a seasoned cast iron grill pan over medium-high heat.
Bring a large pot of well-salted water to a boil for the pasta.
Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade.
Let cook 4 minutes per side or until cooked through.
Remove from the pan and loosely tent with aluminum foil while the meat rests.
Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
Add the garlic and cook another minute.
Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
Stir in the grated Parmesan, and parsley.
Drain the pasta and add to sauce, coating well.
Recommended wine: Pinot Noir, Malbec, Sangiovese
Pork Medallions can be paired with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Raptor Ridge Estate Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.
Raptor Ridge Estate Pinot NoirThis is a wine that is not coy or shy. The nose is outgoing with ripe cherry fruit, sweet pomegranate, and plum, with soft notes of clove cigar, and musk. The curvy palate is lush with red cherry, Italian plum, and Marionberries. Note the pleasing floral qualities of lavender, and brown spices like nutmeg, pepper, and chestnut. With astounding acidity, and polished tannins this wine will drink well through 2017. Enjoy with a wild mushroom risotto.