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?
My Rating
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?
Other Pork Medalion and Tenderloin Recipes
Grilled Bacon Wrapped Pork Medallions
Grilled Mexican Pork Medallions
The Best Grilled Pork Tenderloin: Memphis Style
How to Grill a Pork Tenderloin on a Gas Grill
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.
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Easy Grilled Pork Tenderloin Medallions
Ingredients
- 1 pork tenderloin
- 1 teaspoon seasoning salt
- 1/2 teaspoon granular garlic powder
Instructions
- 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 half way mark of the 3 inch "tail" cut through 3/4 of the way and bend over on itself.
- Compress all pieces to about 1 inch thick. Season to taste. I used 1 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.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
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