These super easy grilled pork tenderloin medallions will become a summer favorite. Three ingredients and about 10 minutes on the grill with one flip. How simple can it get?
I’m always up for a quick, tasty meal, and my wife is always up for garlic… and me cooking. So start with a pork tenderloin… hard to screw that up. Cut into 1 1/2 inch slices but leave the “tail” 3 inches to fold over on itself. Then season to taste… here I add garlic but season to your taste. Grill over a medium high grill for about 10-12 minutes and you’re done. You can do that… right?
A nice four.
Notes: I think I will do most of my grilled pork tenderloins this way this summer. First, I’m lazy, and this is one flip and almost impossible to mess up. Second, since the pieces are uniform, they will all cook about the same with no overcooked/undercooked areas. Third, more surface area for seasoning and grill taste. And did I say simple?
Preheat grill to medium high with a surface temperature of 450 to 500. Notice I said surface temperature not that thermometer on the grill hood.
Trim the pork tenderloin of any trim-able fat and silver-skin. Cut the “tail end” off at 3 inches and cut the remainder into 1 1/2 inch slices. At the halfway mark of the 3-inch “tail” cut through 3/4 of the way and bend over on itself.
Compress all pieces to about one inch thick. Season to taste. I used one teaspoon seasoning salt with 1/2 teaspoon garlic powder. But choose the seasoning of your choice.
Grill for 5-6 minutes and flip. Aim for an internal temp of 140-145. Total grill time about 10-12 minutes.
Allow to rest for 5 minutes before serving.
June 8, 2016