Perhaps to make up for the tender, juicy, bland pork tenderloin, I cooked some pork but on the grill. This cut is usually associated with slow cooking methods like BBQ and braising, but I find that it really is tender enough to cook with high heat, and it has way more flavor than regular pork chops.
I like to cut medallion like pieces:
And then pound most of them thin:
Some I leave as is, and then I cook some fast and some I leave on longer in order to get a nice range between larger tender pieces and thinner crisp pieces; the full pork catastrophe. Here are some larger pieces on the grill:
And some thinner pieces:
I had also brined the pork, so it was seasoned throughout.
We've had outstanding blueberries this summer, and pork plays nicely with fruit flavors, so I made a quick glaze out of blueberries, balsamic vinegar, brown sugar, and five-spice powder:
The best way to make a sauce like this is to decide how many berries you want to part with and start adding the other things a little at a time. Then you just need to taste it. I was going for something that wasn't too sweet like a jam, but rather had a good acid kick to it to stand up to the pork and not taste like pancake syrup. I added a fair amount of balsamic and spice and let the thing reduce to a nice glaze.
Put with buttered and chived red potatoes, grilled scallion, and plenty of grilled corn.
Comments