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1
Add all of the Alabama white BBQ sauce ingredients in a small bowl.
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2
Mix well.
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3
Store in a covered container in the refrigerator over night, allowing the flavors to mingle.
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4
Next you will make the brine.
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5
In a medium sauce pan, heat the 2 cups of cider vinegar.
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6
Add the salt and brown sugar.
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Occasionally stirring, let it come to a boil.
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8
Remove from heat.
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9
Try not to breath any of the stream that is generated.
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10
I guarantee it will knock you back.
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11
Add the mustard powder and black peppercorns to the hot brine.
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12
Stir to mix.
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13
You may notice that some of the sugar and salt did not completely dissolve.
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14
That's ok. Let the brine sit for 20 minutes for the flavors to develop.
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15
Transfer the hot brine to a large plastic container.
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16
Be sure to include any undissolved salt and brown sugar.
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17
Add 1 quart of cold water to help the brine cool down.
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18
I always throw in a couple of ice cubes add well.
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19
Once the brine has cooled, cut the pork loin into 1 inch thick medallions and add to the brine.
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20
Be sure to trim any silver skin or excess fat.
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Place a small bowl or plate on top of medallions to keep them submerged.
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22
Place container in the fridge for 2-4 hours.
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23
Remove the medallions from the brine.
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Pat them dry with paper towels and set aside.
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25
There are 2 ways I cook this depending on the time of year.
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26
In the spring, summer, and fall, I grill them on a ripping hot grill to get good grill marks and then finish them in the oven.
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27
Since it is in the middle of winter, I am going to be using my trusty ole cast iron skillet.
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28
Preheat the oven to 350F.
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29
Using a paper towel or brush, apply a thin coat of peanut oil to the skillet.
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30
Turn the burner temperature as high as it will go and let the skillet get ripping hot.
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31
Sear the medallions on both sides, getting a nice brown crust.
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32
Place medallions in a baking dish, cover with aluminum foil and place in the oven for 30 minutes finish insides.
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(This part generates a lot of smoke so open the windows.
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34
The best way to do it is on the grill or with a cast iron skillet on a propane burner outside.)
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35
Let the pork medallions rest for 10 to 15 minutes in the covered baking dish.
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36
Serve with a generous helping of Alabama white bbq sauce on top.
