grilled pork medallions with lemon and rosemary
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! www.trebleclefchef.blogspot.com
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.
Ingredients
- PORK MEDALLIONS
- 1 small boneless pork loin, cut into 2 inch thick medallions
- 1 clove garlic, minced
- 1 - lemon, juiced
- 1/4 cup olive oil, extra virgin
- 1 tablespoon fresh rosemary, chopped fine
- 1 tablespoon fresh parsley, chopped fine
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper, freshly ground
- VEGGIES
- 1 medium yellow onion, sliced thick
- 1 package fresh green beans (12 oz, preferably haricot verts - they are smaller and more tender)
- 2 medium fresh red peppers
- CANNELLINI BEAN SALAD
- 1 can cannellini beans (15.5 oz, white navy beans)
- 1/2 - lemon, juiced
- 1/4 cup olive oil, extra virgin
- 1/4 cup 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
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Step 1In 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. -
Step 2Heat 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.
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Step 3Put red peppers directly onto flame (gas stovetop only!!) Cook, turning, until peppers are completely blackened and charred all over.
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Step 4Wrap each in a paper towel and let sit to steam for a couple of minutes, until cool enough to handle.
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Step 5Rinse under water to peel off the skin and take out the seeds. Chop into slices.
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Step 6Wash 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.
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Step 7Put 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.
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Step 8Assemble the plate and eat!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
