Grilled Pork Tenderloin Medallions with Long Hot Peppers
ID: 0ffb7111...
Lean pork tenderloin is trimmed, sliced into medallions, pounded thin, and marinated in a savory Dijon-lemon mixture before being quickly grilled alongside charred long hot peppers.
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🍳 Cooking Flow
Trim and slice the pork tenderloin into medallions, then pound them thin. → Whisk together the marinade ingredients and marinate the pork for at least 30 minutes. → Grill the long hot peppers until charred, then quickly grill the thin pork medallions. → Season the grilled peppers with olive oil and vinegar, and serve with the pork.
Cooking Steps
Brief Cooking Order
Trim and slice the pork tenderloin into medallions, then pound them thin. → Whisk together the marinade ingredients and marinate the pork for at least 30 minutes. → Grill the long hot peppers until charred, then quickly grill the thin pork medallions. → Season the grilled peppers with olive oil and vinegar, and serve with the pork.
Introduction
Lean pork tenderloin is trimmed, sliced into medallions, pounded thin, and marinated in a savory Dijon-lemon mixture before being quickly grilled alongside charred long hot peppers.
Step 1
Trim off the silver skin and excess fat from the pork tenderloins. Keep the knife angled slightly upwards to avoid wasting meat.
Step 2
Slice the trimmed pork tenderloins into thick medallions (about 1 to 1.5 inches thick).
Step 3
Place the medallions on a clean surface covered with plastic wrap, cover them with another layer of plastic wrap, and gently pound them thin using a meat mallet.
Step 4
In a bowl, combine Dijon mustard, olive oil, dried oregano, 2 minced garlic cloves, black pepper, steak spice, salt, and the juice of a whole lemon. Whisk well to emulsify the marinade.
Step 5
Add the pounded pork medallions to the marinade, coat them thoroughly, and let them marinate for at least 30 minutes (ideally a few hours or overnight).
Ingredients List
Important Notes
When trimming silver skin, always angle your knife blade upwards and slide it along the membrane to minimize meat waste.
Pounding the medallions thin allows them to cook incredibly fast on the grill, keeping them tender and juicy.
Marinating the pork overnight yields the best flavor, but even 30 minutes makes a noticeable difference.
Start grilling the peppers first because they take longer to char and soften than the thin pork medallions.
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