Grilled Grapefruit Marinated Pork Loin Chop

Grilled grapefruit marinated pork chop loin with grapefruit salsa, roasted root vegetables with Brussels spouts.

By: Tracy Williams, Signature Chef

Prep Time: 4 hours 30 min
Cook Time: 40 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 cup grapefruit salsa
3/4 cup grapefruit marinade
1 tablespoon pork chop seasoning
1 pound roasted root vegetables and brussel spouts
1 3/4 pounds boneless, natural center cut pork loin

Grapefruit Salsa
1 teaspoon lime juice
1 tablespoon roasted red peppers, diced 1/4 inch
3/4 cup grapefruit sections, diced 1/2 inch
1 tablespoon green onion, sliced 1/8 inch on bias
2 tablespoons cilantro leaves, minced
1 tablespoon jalapeno peppers, minced

Grapefruit Marinade
1/4 cup water
1/4 cup grapefruit juice
2 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon whole clove peeled garlic, minced

Pork Chop Seasoning
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cayenne pepper

Roasted Root Vegetables and Brussel Spouts
2 small sweet potatoes, diced 1/2 inch
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 cup brussel spouts, cut in half
1/4 cup dried cranberries
2 tablespoons cilantro leaves, chopped

Allergens:

Nutritional Information

Directions:

Grapefruit Salsa: In a bowl, combine all ingredients. Mix well
Grapefruit marinade: In a bowl, combine all ingredients. Mix well.
Pork Chop Seasoning: In a bowl, combine all ingredients. Mix well.
Roasted Root Vegetables and Brussel Spouts: In a stock pot, bring water to a boil. Place sweet potatoes into boiling water and boil for 8 minutes. Immediately drain potatoes into colander and submerge into ice bath to stop the cooking. In a bowl, combine balsamic vinegar, olive oil, honey, salt, pepper and garlic powder. Mix well. Place brussel spouts, sweet potatoes in bowl with balsamic and honey mixture. Toss to evenly coat. Spray sheet pan with oil. Place marinated vegetables on sheet pan in single layer. Roast in at 400 degree F for 15 to 20 minutes.
5. For Service: Trim fat and silver skin from pork loin. Cut pork loin into 1/2 inch medallions. Place pork loin medallions on a sheet pan, Evenly coat both sides of medallions with 1/2 teaspoon pork chop seasoning, Preheat grill to medium high heat. Grill medallions on both sides for 3 to 4 minutes. Place 2 pork medallions on plate, place 1/4 cup grapefruit on side. Place 1/2 cup roasted root vegetables and brussel spouts on plate. Garnish with dried cranberries and chopped cilantro.