Ingredients Weight Measure
Pork loin, boned, trimmed 6 to 6-1/4 lb.
Olive oil 2/3 cup, 1 Tbsp.
Fresh lemon thyme 16 sprigs
Minced onion 2-1/2 oz. 1/2 cup
Ancho chile, seeded, thinly sliced 1/2 oz. 1 ea.
Minced garlic 1 Tbsp.
Chicken stock 1 cup
Fresh lemon juice 1/4 cup
Worcestershire sauce 1/4 cup
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Heavy cream 2 cups
Unsalted butter, softened 1 lb. 2 cups
Salt to taste
Black pepper, freshly ground to taste
Fresh lemon thyme, chopped 1 Tbsp.


  1. Cut pork loin into 48 1/2"-thick medallions, each weighing 2 oz. Marinate in 2/3 cup olive oil and lemon thyme sprigs for 2 hours.
  2. In medium saucepot, heat remaining 1 Tbsp. oil over medium-high heat until just smoking. Add onions, chiles and garlic; sauté until onion is translucent, about 30 seconds.
  3. Deglaze with stock, lemon juice, Worcestershire sauce and TABASCO® Sauce. Boil until liquid is reduced to 3 Tbsp., 8-10 minutes.
  4. Add cream. Boil until liquid is reduced to 1-1/4 cups, 8-10 minutes. Off the heat, whisk in butter in 8 additions, incorporating each piece before the next is added. If sauce cools to below lukewarm, reheat it briefly. Season with salt, pepper and additional TABASCO® Sauce, if necessary. Stir in chopped lemon thyme. Keep sauce warm; do not boil.
  5. Grill pork, turning once, until medallions are just cooked through, 2-3 minutes per side. To serve, swirl about 1 oz. (2 Tbsp.) of sauce on each plate. Top with 2 medallions of pork. Serve with pasta (optional).

Yield: 12 servings