Grilled Pork Medallions With Sweet Potatoes
|Well trimmed boneless pork loin||3 Pound, cut into 32 1/2-inch-thick medallions|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sweet potatoes||6 Medium, peeled|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Pound, softened (2 Sticks)|
|Fresh cranberries||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Salt||To Taste (To Season)|
|Pepper||To Taste (To Season)|
Coat the pork medallions with the olive oil and divide into 8 portions of 4 medallions.
Individually wrap each portion with plastic wrap and refrigerate until needed.
Trim the ends of the raw, peeled sweet potatoes so that the ends are flat.
Reserve the ends.
Cut the sweet potatoes into long, thin strands with a Japanese turning sheer.
Reserve the uncut center sections.
Place the sweet potato strands in a stainless-steel bowl with ice water to cover; refrigerate until needed.
Cook the sweet potato ends and uncut center sections in 1 quart boiling salted water with 1/4 cup of the brown sugar for 4 minutes.
Drain and transfer to a bowl of ice water.
When cool, drain thoroughly, then place in a food processor fitted with a metal blade.
Pulse the cooked potatoes for 1 minute.
Add the softened butter and salt and pepper to season.
Pulse until thoroughly mixed.Transfer the sweet potato butter to a stainless-steel bowl, cover with plastic wrap, and keep at room temperature until needed.
Preheat the oven to 300 F.
Cut the cranberries in half.
In a stainless-steel bowl, combine the granulated sugar and cranberries.
Set aside until needed.
Toast the pine nuts on a baking sheet in the preheated oven until golden brown, 10 to 12 minutes.
Remove from the oven and hold at room temperature until needed.
Lower the oven temperature to 225 F.
Season the pork medallions with salt and pepper and grill over a medium charcoal or wood fire for 1 to 1 1/2 minutes on each side.
Transfer the medallions to a baking sheet, baste with half of the sweet potato butter, and hold in the oven while completing the recipe.
Cook the sweet potato strands in 3 quarts boiling salted water with the remaining 1/4 cup light brown sugar for 1 minute.
Drain the cooked sweet potatoes in a colander and toss with the remaining half of the sweet potato butter.
Portion the sweet potato strands onto each of eight warm 9- or 10-inch soup/pasta plates.
Place 4 medallions of pork on each portion of sweet potatoes and sprinkle with cranberries and pine nuts.