Real Recipes From Real Home Cooks ®

grilled pork medallions with lemon and rosemary

★★★★★ 2
a recipe by
cassie thornburg
Brea, CA

I am notorious for over-cooking my pork loins and also didn't want to turn on my oven (it's summer right now and very hot). So, I decided to wing this one (musician's term for doing a song with no rehearsal) and WOW, it turned out fantastic! Please let me know if you try it. Also, the prep/cook times I listed may be wrong...I was taking my time, so the ones I listed are "guesstimates." Enjoy!

Blue Ribbon Recipe

Never has grilled pork been so tender and juicy! The marinade adds a wonderful fresh herb flavor and accents the herb-tossed bean salad nicely. After the pork medallions marinate, they are quickly seared on a hot grill which locks in the juices. The pork is so tender, you could cut it with a fork. These grilled pork medallions with lemon and rosemary are a wonderful summer meal served over a wild rice medley with bean salad and green onion on the side.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2
prep time 1 Hr
cook time 30 Min
method Grill

Ingredients For grilled pork medallions with lemon and rosemary

  • 1 sm
    boneless pork loin, cut into 2 inch thick medallions
  • 1 clove
    garlic, minced
  • 1
    lemon, juiced
  • 1/4 c
    olive oil, extra virgin
  • 1 Tbsp
    fresh rosemary, chopped fine
  • 1 Tbsp
    fresh parsley, chopped fine
  • 1 tsp
    Kosher salt
  • 1/2 tsp
    black pepper, freshly ground
  • 1 md
    yellow onion, sliced thick
  • 1 pkg
    fresh green beans (12 oz, preferably haricot verts - they are smaller and more tender)
  • 2 md
    fresh red peppers
  • 1 can
    cannellini beans (15.5 oz, white navy beans)
  • 1/2
    lemon, juiced
  • 1/4 c
    olive oil, extra virgin
  • 1/4 c
    freshly chopped parsley, thyme and oregano (fresh only!)
  • 3
    green onions, sliced lengthwise, then chopped
  • 1/2 clove
    garlic, minced
  • salt and pepper, to taste

How To Make grilled pork medallions with lemon and rosemary

  • Pork medallions marinating in a resealable bag.
    In a zip bag or dish, place pork medallions with the rest of the marinade ingredients. Massage the marinade into the pork, cover and let sit while you prepare the veggies.
  • Grilling slices of onion.
    Heat your grill pan on medium-high for at least 5 minutes. Put onion slices on grill. Brush with a little olive oil. Salt and pepper. Turn when grill marks appear. Set aside to keep warm.
  • Charring red peppers on a stove.
    Put red peppers directly onto flame (gas stovetop only!!) Cook, turning, until peppers are completely blackened and charred all over.
  • Charred peppers wrapped in a paper towel.
    Wrap each in a paper towel and let sit to steam for a couple of minutes, until cool enough to handle.
  • Rinsing the red peppers.
    Rinse under water to peel off the skin and take out the seeds. Chop into slices.
  • Cooking green beans in the microwave.
    Wash green beans and put them in a microwave safe dish. Cover and vent. Cook on high for 3-4 minutes. Put aside to keep warm. Open the can of beans and rinse in a colander. Mix beans with the rest of the ingredients plus the sliced red peppers.
  • Grilling the pork medallions.
    Put medallions on hot grill for 3 minutes each side. Don't lift or mess with them for those 3 minutes. Let them get a nice sear! After grilling, let the meat rest for another 3-5 minutes or so on a plate or in a bowl. Cover with foil.
  • Assembling the plate.
    Assemble the plate and eat!!

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