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Grilled pork tenderloin medallions


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#1 Bklmt2000

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Posted 10 April 2017 - 10:54 AM

Simple, but tasty, way to prepare pork tenderloin on the grill.

 

Method:

 

- 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.  :D

 

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 45° 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.

 

- Devour.


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#2 Bklmt2000

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Posted 11 July 2018 - 04:01 PM

A minor update since the OP last year:

 

I've developed a method for making pr0k tenderloin medallions as described above, but in the oven instead of the grill.  This could be handy for times when grilling isn't feasible (raining, snowing, too cold, etc.).

 

Instead of firing up the grill, here's the oven method:

 

- Once the pr0k is marinaded as described above, pre-heat the oven to 350°, line a rimmed baking sheet w/ foil or parchment paper, and set a stainless cooling rack in it.

 

- Once the oven is ready, deploy the medallions on the stainless cooling rack in a single layer, then put the sheet in the oven, middle rack, center.  Set the timer for 25 minutes.

 

- After 25 minutes, flip each medallion, put the sheet back in the oven, and set the timer for 20 minutes.

 

- After 20 minutes, plate and devour.

 

----------------

 

Side note on sauces: serve with your fav steak sauce, as these medallions turn out very similarly to beef tenderloin, with a really nice, almost beef-like flavor.  I'm partial to serving with good prepared horseradish, personally.

 

I've made this recipe in the oven probably 20 times since the OP last year; it's a winner.

 

:cheers:


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