Grilled Pork Tenderloin Medallions With Savory Apple Bacon Chutney
20m prep 30m cook 55m ready
Grilled pork tenderloin medallions are served with a savory apple bacon chutney, combining applesauce, bacon, onion, vinegar, and sage for a sweet and tangy topping.
Ingredients
- 1 pork tenderloin
- 2 tbsp extra-virgin olive oil
- 2 tbsp Savory Rub
- 1 1/2 tsp extra-virgin olive oil
- 2 bacon finely diced
- 0.5 small red onion finely diced
- 1/2 cup unsweetened applesauce
- 2 tbsp apple cider vinegar
- 1 tbsp unsalted butter
- 4 sage finely chopped
- finishing salt
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 3.8 mg
- Iron: 0.26 mg
- Magnesium: 4.95 mg
- Phosphorus: 40.3 mg
- Potassium: 84.5 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pork tenderloin
- 2 tbsp extra-virgin olive oil
- 2 tbsp Savory Rub
- 1 1/2 tsp extra-virgin olive oil
- 1/2 cup unsweetened applesauce
- 2 tbsp apple cider vinegar
- 1 tbsp unsalted butter
- finishing salt
Prepare
- 2 bacon, finely diced
- 0.5 small red onion, finely diced
- 4 sage, finely chopped
Let's Cook
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Step 1.
Trim the thin tail end, excess fat, and silverskin from the pork tenderloin. Cut the tenderloin into 8 equal pieces at least 1 inch thick: first cut in half, then halve each piece, and repeat once more. Coat the medallions with 2 tablespoons olive oil and 2 tablespoons Savory Rub on all sides.
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Step 2.
Prepare the grill for direct and indirect cooking zones (e.g., two-zone fire). While the grill heats, make the chutney.
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Step 3.
Heat 1½ teaspoons olive oil in a medium skillet over medium heat. Add the finely diced bacon and cook, stirring occasionally, until crispy, 8 to 10 minutes.
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Step 4.
Add the finely diced red onion to the skillet and cook, stirring, until translucent, about 5 minutes.
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Step 5.
Stir in the applesauce, apple cider vinegar, and butter. Let the mixture simmer for 6 minutes, stirring occasionally.
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Step 6.
Remove the chutney from heat, stir in the chopped sage, and set aside.
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Step 7.
Place the pork medallions over the direct heat side of the grill. Cook until a light crust forms, about 3 minutes. Flip and sear on the other side over direct heat until a light crust forms, about 3 minutes more.
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Step 8.
Move the medallions to the indirect heat side of the grill. Cover and cook until the internal temperature of the thickest medallion reaches 140°F (about 8 to 10 minutes).
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Step 9.
Remove the pork from the grill and let rest for 3 to 5 minutes.
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Step 10.
To serve, spoon a small amount of chutney onto each of four plates. Place one or two medallions on the chutney, then top with more chutney and a pinch of finishing salt.
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