Best Grilled Pork Tenderloin Medallions Recipes

Grilled Pork Tenderloin Medallions image

Provided by StreetChef

Categories Pork

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

3 pork tenderloin
9 slices bacon, cut in half
9 sprigs fresh rosemary, halved crosswise
1 tablespoon Dijon mustard
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut each tenderloin into 6 rounds.
wrap bacon around each.
Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
Cover and refrigerate up to 24 hours.
Mix mustard, vinegar, oil, salt & pepper.
Brush on flat side of pork.
Grill on med-high for 16-18 minutes.

Nutrition Facts : Calories 167.5, Fat 16.5, SaturatedFat 5.3, Cholesterol 23.1, Sodium 408.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4

Grilled Pork Tenderloin Medallions Recipe image

Provided by á-4664

Number Of Ingredients 13

2 (3/4-pound) pork tenderloins
1/2 teaspoon salt Freshly ground black pepper
1 cup One Love Marinade (see recipe) 1 tablespoon Dijon mustard
1 tablespoon dark brown sugar
One Love Marinade
1/2 cup teriyaki sauce
2 tablespoons crushed garlic
1/4 cup mirin or sake
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil 2 to 3 dashes hot sauce
Whisk all ingredients together.
Makes 1 cup.
Note: White wine or vermouth can be substituted for the mirin, a Japanese wine. If using the marinade with steak, use red wine instead.

Steps:

Season meat with salt and pepper. Combine marinade, mustard and brown sugar. Place meat in a shallow baking dish. Pour marinade mixture over top. Let stand 30 minutes. Heat grill to high heat. Place meat on grill and sear, about 4 minutes per side. Move meat to indirect heat and cook with lid closed 6 minutes on each side. Pork should be crispy on the outside and still a little pink on the inside. Remove meat from grill and let rest 10 minutes. Slice into 1/2-inch-thick medallions.