These super-easy pork medallions from tenderloin will become a summer favorite. A healthy grilled dinner recipe the whole family will love that only takes 10 minutes on the grill. How simple can it get?
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. The optional Mexican seasoning in the tips is very good.
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.
Be sure to use pork tenderloin instead of pork loin.
Grill surface temperature needs to be about 450°.
Cut into 1 1/2 inch chunks but then compress to about 1 inch thick before cooking.
The thin tail is 3 inches long. Cut across the grain midway. Get about 75% through with the cut. Then bend at the cut to make a piece of simular size to the others.
The optional Mexican season in great. 2 teaspoon chili powder, 1 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 2 teaspoon cumin, and 1/2 teaspoon salt. Add a touch of cayenne if you want a little heat.
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