Pork Medallions with Bourbon Pecan Chutney

By á-48098

Michael Symon

Ingredients

• 1 pound Pork Medallions
• Salt and freshly Ground Pepper
• 4 Sage leaves
• 1 tablespoon Bourbon
• 1/2 cup Chicken Stock
• 3/4 cup Brown Sugar
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Pecans (chopped)
• 1/4 cup Grapes (halved)
• 1 clove Garlic (sliced)
• 1 cup Polenta
• 2 cups Milk
• 2 tablespoons Butter

Details

Adapted from abc.go.com

Preparation

Step 1

Season the pork generously on each side with salt and freshly ground pepper. Press a sage leaf into each medallion. Add a few tablespoons of olive oil to a pan over medium high heat. Once the oil is shimmering hot, place the pork medallions in the pan, leaf side down. Once seared on first side, flip and sear the other side. If not yet completely cooked through, reduce heat and allow to finish cooking.

Remove from pan. Deglaze pan with bourbon, and then add the chicken stock. Reduce by half and then pour over the pork medallions to serve. Serve with polenta and chutney.

To make the polenta, bring the milk to a near boil, and whisk in the polenta, stir as it softens. Whisk in the butter to serve.

To make the chutney: Combine the apple cider vinegar and brown sugar in a small pot. Stir together over medium heat to dissolve sugar. Add the pecans, grapes, and garlic. Cook over medium until reduced and slightly thickened.