Instructions: Cut pork loin into 48 1/2-inch-thick medallions, each weighing 2 ounces. Marinate in 2/3 cup olive oil and lemon thyme for 2 hours.

In medium saucepot, heat remaining 1 tablespoon oil over medium-high heat until just smoking. Add onion, chile and garlic; saute until onion is translucent, about 30 seconds.

Deglaze with stock, lemon juice, Worcestershire sauce and Tabasco brand Pepper Sauce. Boil until liquid is reduced to 3 tablespoons, 8 to 10 minutes.

Add cream. Boil until liquid is reduced to 1 1/4 cups, 8 to 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 brand Pepper Sauce, if necessary. Stir in chopped lemon thyme. Keep sauce warm; do not boil.

Grill pork, turning once, until medallions are just cooked through, 2 to 3 minutes per side.

To serve, swirl about 1 ounce (2 tablespoons) of sauce on plate. Top with 2 medallions of pork. Serve with pasta (optional).

This recipe yields 12 servings.

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