A friend turned me on to Garam Masala, a wonderful interesting combination of spices and heat from India. I have also been slightly obsessed with cherry preserve recently and decided to combine the two to create a fantastic combination of spices, heat, and sweetness into a dish. Pork tenderloin medallions rubbed in the spice mixture, grilled and coated with a cherry soy sauce glaze. Perfection!. Gold Medal Medallions.
Ingredients:
- 1 lb pork tenderloin
- Garam Masala
- 1/2 cup cherry preserve
- 4 tbs soy sauce
- 1 clove garlic minced
1. Rub down the pork tenderloin with the Garam Masala spice mixture and let sit for an hour.
2. In a bowl combine the cherry preserve and soy sauce along with the minced garlic. Separate into 2 bowls.
3. Slice the pork tenderloin into small medallions. Over a grill with high heat cook each medallion on one side for at least 3 minutes. Flip and cook the other side for another 3 minutes. ( I prefer my pork medium. May take a few flips).
4. Take one of the bowls of the cherry sauce and baste each side of the pork medallions as you are cooking them. Remove and take remaining cherry sauce to baste before serving.
These pork medallions were a massive hit with my family. So much so that we have since made them again and again. The combination of the heat, spices, and cherry and soy are amazing together.
Prep Time: 15 minutes
Cook Time: Varies 10 minutes
Serves: 4+
