Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish

This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.

  • Servings: 4
Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish

Source: The Martha Stewart Show, September Fall 2008


  • 1/3 cup molasses
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 8 (5-ounce) 3/4-inch-thick pork loin cutlets
  • 2 tablespoons olive oil
  • Coarse salt
  • Smoky Corn-Red Pepper Relish


  1. Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.

  2. In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.

  3. Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.

  4. Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.


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