Marinated Pork Medallions with a Ginger-Apple Compote

Recipe View Prepare the Marinade: In a blender, combine balsamic vinegar, minced garlic, and fresh thyme. Puree until well mixed. With the blender running on low, gradually drizzle in the olive oil until the mixture emulsifies and thickens. (5 minutes)

Recipe View Marinate the Pork: Transfer the marinade to a resealable plastic bag. Add the pork medallions, ensuring they are thoroughly coated. Remove any excess air, seal the bag tightly, and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor. (30 minutes - 2 hours)

Recipe View Grill the Pork: Preheat an outdoor grill to medium heat. Lightly oil the grill grates to prevent sticking. Remove the pork from the marinade (discard the used marinade). Grill the medallions until they are cooked through and no longer pink inside. Use an instant-read thermometer to check for an internal temperature of 145 degrees F (63 degrees C), approximately 10-12 minutes, turning occasionally to ensure even cooking. (10-12 minutes)

Recipe View Rest and Slice: Once cooked, remove the pork from the grill and tent loosely with aluminum foil. Allow the pork to rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product. After resting, slice the medallions against the grain. (5-10 minutes)

Recipe View Prepare the Ginger-Apple Compote: While the pork is grilling, melt the butter in a medium saucepan over medium heat. Stir in the packed brown sugar and cook until it begins to gently simmer. Add the thinly sliced apples, dried cherries, minced fresh ginger, a pinch of cinnamon, and a pinch of nutmeg. Cook, stirring occasionally, until the apples are tender and slightly caramelized, about 5-7 minutes. (5-7 minutes)

Recipe View Serve: Arrange the sliced pork medallions on a serving platter. Spoon the warm ginger-apple compote generously over the pork. Serve immediately and enjoy!