Grilled Pork Medallions With Plum Sauce Michael Symon Recipe

Ingredients

1/4 cup Olive Oil, divided

1 pound Pork tenderloin, cut into 1/2 inch thick medallions

1/2 cup Rough chop walnuts

1 cup Water or chicken stock

1/2 cup Fresh Plums cut into 1/4 inch wedges

1 splash Red Wine Vinegar

1/4 cup Flat-leaf Parsley

2 tablespoons Unsalted butter

1 g Kosher salt and Pepper

In a large saute pan over high heat, warm the olive oil. Season pork on both sides with salt and pepper.

Allow to sear, untouched, until caramelized - about 3 minutes.

Flip the pork, add the remaining 2 Tbs olive oil and the walnuts. Allow to toast about 1-2 minutes before deglazing with water or stock.

Allow to toast for 1-2 minutes before deglazing with water.

Stir in the plums, red wine vinegar and allow to cook for 1 minute more.

Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and serve!