Simple, but tasty, way to prepare pork tenderloin on the grill.
- Take a pork tenderloin, rinse under running water, and pat dry with paper towels.
- On a cutting board, slice the tenderloin cross-wise into pieces ~1 inch (tho) thick; should look like, well, medallions.
Note: as you work from the fatter end down to the skinnier end, the slices will end up noticeably smaller and instead of looking like medallions, they'll be more chunk-like. No big deal.
- Place medallions into a plastic freezer bag and add marinade of choice; we use cheapo, store-brand balsamic viniagrette dressing. Use what you like best.
- Toss gently to coat all medallions with marinade. Place freezer bag into the fridge and let sit for at least 8 hours (if making this for dinner, you can do this prep the morning of). Overnight is even better, but i'd recommend against marinating for more than 24 hours, or the pork can get mushy.
- Prep your grill for indirect cooking and get it heating. Once hot and the grates are clean, place the medallions on the cool side (off the direct heat), cover the grill, and let the pork cook indirectly for 7-10 minutes.
- Then, cook the medallions over the direct heat for about a minute per side, turning 45Â° after 30 seconds, to get a nice set of grill marks. Flip and repeat.
- After searing, return the medallions to the indirect side and allow finish cooking to your desired level of doneness.