Grilled Pork Tenderloin1
By Just A Pinch KitchenCrew
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- 1.5 lb
- pork tenderloin
- 1/4 c
- dry white wine
- 1/4 c
- olive oil
- 2 Tbsp
- lemon juice
- 1.5 tsp
- 1/2 tsp
- pepper, freshly ground
1Preheat grill and cut pork tenderloin crosswise into 1" medallions.
2Place cut side down and flatten to 1/2" thick with broad side of chef's knife or rolling pin.
3In medium bowl, whisk together the wine, olive oil, lemon juice, honey, tarragon and pepper.
4Place pork medallions in marinade.
5Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.
6When coals are ready, place medallions, cut side down, on grill.
7Cook over medium heat about three minutes, or until juices rise to the surface.
8Turn and grill on other side three or four minutes, or until no longer pink.