BBQ Pork Medallions & Mango Amaretto Recipe

I’ve been making these BBQ Pork Medallions with Mango Amaretto for years, and they never fail to impress! There’s something magical about how the sweet, tropical mango sauce complements the savoury pork tenderloin. Don’t let the fancy name fool you – this dish is actually super simple to prepare. I’ll show you how to change basic ingredients into a restaurant-worthy meal that’ll have everyone thinking you spent hours in the kitchen. Wait until you taste how the Amaretto ties everything together…

Why You’ll Love these BBQ Pork Medallions & Mango Amaretto

When you’re looking for a dinner that impresses without hours of work, these BBQ Pork Medallions with Mango Amaretto sauce will be your new go-to recipe.

I’ve served this at countless dinner parties, and it’s always met with rave reviews. The combination of tropical flavours from the mangoes with the rich Amaretto creates a savoury sweetness that’s absolutely irresistible.

The pork tenderloin stays juicy and tender, while the sauce brings complexity that tastes like you spent all day in the kitchen.

What I love most is how the dish balances sophisticated restaurant quality with weeknight practicality.

Trust me, the moment that creamy mango sauce hits your plate, you’ll wonder why you haven’t been making this forever!

What Ingredients are in BBQ Pork Medallions & Mango Amaretto?

To create these mouthwatering BBQ Pork Medallions with Mango Amaretto sauce, you’ll need a careful balance of proteins, fruits and spirits that create a harmony of flavours. The combination might sound unusual at first, but trust me, the sweet tropical notes of mango paired with the nutty warmth of Amaretto creates something truly special with the tender pork. Each ingredient plays a critical role in building layers of complexity that’ll have your dinner guests wondering if you’ve secretly hired a professional chef.

• 1¼ lbs pork tenderloin, cut into 8 medallions
• 5 small mangoes (1 diced, 4 peeled with cheeks removed)
• ½ cup flour for dredging
• Salt and pepper for seasoning
• 3 tablespoons butter (for sautéing)
• ¼ cup butter (for sauce)
• ¼ cup finely chopped shallot
• ⅓ cup dry white wine
• 2 tablespoons Amaretto
• 2 tablespoons cognac
• ¾ cup beef stock (chicken stock works as an alternative)
• ¼ cup double cream

When shopping for ingredients, quality matters tremendously with this dish. Look for pork tenderloin that’s pink and firm with minimal fat marbling, as it’ll cook more evenly. For the mangoes, choose ones that yield slightly to gentle pressure, they should be ripe but not overly soft. The Amaretto and cognac might seem like splurges, but they’re essential for that signature flavour profile, and you needn’t buy the most expensive bottles. Could you substitute other alcohols? Perhaps, but why tamper with perfection when this combination creates such magical results?

How to Make these BBQ Pork Medallions & Mango Amaretto

To prepare these luxurious BBQ Pork Medallions with Mango Amaretto, you’ll want to set up your barbecue for both direct and indirect cooking. If using a Monolith Kamado or similar BBQ, prepare for direct grilling at a medium-high heat (about 200°C).

Start by cutting your 1¼ lbs pork tenderloin into 8 even medallions, then dredge them in ½ cup flour seasoned generously with salt and pepper. While your grill heats up, peel and dice one mango, and peel the other four mangoes, removing the cheeks for poaching. Rather than poaching in water as the original recipe suggests, we’ll use the BBQ’s indirect zone – place the mango cheeks in a small heatproof dish with a splash of water, cover with foil, and set in the indirect zone for 3-4 minutes until just softened.

For the medallions, melt 3 tablespoons of butter in a cast-iron skillet placed directly on the BBQ grates. Once sizzling, add your pork medallions and sear for about 3 minutes on each side until golden brown with beautiful grill marks. Transfer to a plate and tent with foil to keep warm.

In the same skillet, add your ¼ cup finely chopped shallots and cook until translucent, then add the diced mango and continue cooking for 2 minutes. Pour in ⅓ cup dry white wine, scraping all those lovely browned bits from the bottom, and let it reduce by half. Now’s the time for the spirits – add 2 tablespoons Amaretto and 2 tablespoons cognac, letting them bubble away and reduce slightly.

Pour in ¾ cup beef stock (or chicken if you prefer) and let it simmer for about 3 minutes. Season to taste, then either use a stick blender right in the skillet (mind the heat!) or carefully transfer to a blender to purée the sauce. Return to the skillet if needed, bring to a simmer, then gradually incorporate ¼ cup butter and ¼ cup double cream while stirring.

To serve, place your pork medallions on plates, top each with a poached mango cheek, and generously spoon that velvety, aromatic sauce over the top. The smoky notes from the BBQ add a wonderful dimension that you simply can’t achieve in a kitchen – it’s this combination of smoke, sweet mango and rich spirits that makes this dish absolutely unforgettable. This method of cooking is enhanced by the 360º All-Round Heat Dynamics of the Pit Barrel Cooker, ensuring an even and flavoursome result.

BBQ Pork Medallions & Mango Amaretto Substitutions and Variations

Monolith Kamado BBQ Method

1. Prepare the pork medallions as per the original recipe, but instead of sautéing, grill directly over medium-high heat for 3-4 minutes per side.
2. For the sauce, use the plancha (fire plate) to sauté shallots and mangoes, then add the remaining sauce ingredients.
3. Alternatively, use the indirect cooking method with deflector stones for gentler heat that prevents the sauce from burning.

Ozpig & Big Pig Stoves Method

1. Use direct grilling for the pork medallions on high heat until the internal temperature reaches 145°F.
2. Prepare the sauce using the pot cooking method in a cast iron skillet on the stove.
3. For a smokier flavour, add wood chips during cooking with the oven attachment.

Pit Barrel Cooker Method

1. Cook the medallions using direct grilling over charcoal for 3 minutes per side.
2. For a more complex flavour, hang larger tenderloin pieces briefly before slicing into medallions.
3. Use a cast iron pan placed on the grill grate to prepare the mango sauce.

Sauce Variations

• Replace Amaretto with maple syrup and almond extract.
• Substitute cognac with bourbon or whisky.
• Use grilled mango pieces instead of poached for a smoky dimension.
• Add chipotle or smoked paprika for a BBQ-appropriate heat element.

Additionally, the use of a Monolith cast iron grid can enhance the searing of the pork medallions for improved flavour and texture.

What to Serve with BBQ Pork Medallions & Mango Amaretto

Choosing the perfect side dishes for these succulent BBQ pork medallions can enhance your meal from delicious to extraordinary.

I like to balance the sweet-savory flavour pairings of the mango sauce with something a bit earthy or acidic.

A wild rice pilaf works beautifully here, soaking up that incredible sauce while adding texture.

For vegetables, I’d go with roasted Brussels sprouts or asparagus—their slight bitterness cuts through the richness perfectly.

Don’t forget a simple green salad with a light vinaigrette! The acidity brightens everything up.

If you’re feeling fancy, some crusty bread is perfect for mopping up any remaining sauce.

Trust me, you won’t want to waste a drop of that amaretto-mango goodness!

Final Thoughts

While I’ve enjoyed sharing this BBQ pork medallion recipe with you, what I love most about this dish is its versatility and impressive presentation.

The combination of tender pork with sweet mango and rich amaretto creates a flavour profile that’s both sophisticated and approachable.

Don’t be afraid to play with the cooking tips I’ve mentioned – letting the medallions rest before serving is vital for juiciness.

And remember those flavour pairings we discussed? The fruity sweetness balanced by the smoky BBQ is what makes this dish special.

I hope you’ll make this recipe your own.

Perhaps add a pinch more spice or try a different fruit if mangoes aren’t in season.

Whatever you do, I’m confident your dinner guests will be asking for seconds!

Frequently Asked Questions

Can I prepare any components of this dish ahead of time?

Did you know 40% of home cooks prepare in advance? I’d recommend preparing the mango sauce and medallions beforehand, then reheating before serving. These prep tips make meal planning so much easier!

How Do I Know When the Pork Medallions Are Perfectly Cooked?

I check my pork medallions for perfect doneness using a cooking thermometer – 63°C is ideal. The 3 minutes per side in the recipe should give you that beautiful blush of pink.

Is This Recipe Keto or Gluten-Free Friendly?

Wait, there’s a secret about this recipe you should know… It’s not keto-friendly due to flour, amaretto, and mangoes. However, I can suggest keto substitutes like almond flour and gluten-free options for an adapted version.

How Spicy Is This Dish on a Heat Scale?

I would consider this dish mild on the heat scale. There are no hot spices listed in the ingredients, just the sweet mango flavour. If you have a low heat tolerance, you’ll enjoy this recipe comfortably.

What’s the Best Way to Store and Reheat Leftovers?

I’d store leftovers in an airtight container for up to 3 days. For reheating, gently warm the pork and sauce separately over a low heat to prevent overcooking the medallions.