Grilled Pork Tenderloin Medallions Recipes

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

GRILLED PORK TENDERLOIN MEDALLIONS

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.

GRILLED PORK MEDALLIONS WITH PASTA

Steps:

• To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
• Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
• Preheat a seasoned cast iron grill pan over medium-high heat.
• Bring a large pot of well-salted water to a boil for the pasta.
• Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests.
• Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
• Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
• Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

GRILLED PORK TENDERLOIN MEDALLIONS RECIPE

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.

MARINATED PORK MEDALLIONS

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.