Grilled Pork Tenderloin
Submitted by fern509
Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minPork tenderloin is lean, tender and quick-cooking, and this recipe makes it even faster with a clever trick: slice the pork into medallions, then flatten each to half an inch. Thin and even, they grill through in just a few minutes a side instead of waiting on a whole roast.
The marinade is bright and a little sweet: dry white wine and lemon juice to tenderize and freshen, honey for a touch of caramelized char, and tarragon for its gentle anise note that pairs beautifully with pork.
Even fifteen minutes of marinating adds real flavor, though up to two hours in the fridge does more.
On the grill, watch for the juices to rise to the surface. That is your cue to flip. Pull the medallions the moment they are no longer pink inside, since tenderloin is so lean it turns dry fast if you push it too far.
Chef Tips
- Flatten the medallions evenly so they cook at the same rate. Uneven thickness leaves some pieces dry while others stay pink.
- Do not over-marinate past a couple of hours. The acidic wine and lemon can start to make lean pork mushy.
- Grill hot and fast, and pull the pork as soon as it loses its pink center, since it keeps cooking a little off the heat.
Variations
- Swap the tarragon for rosemary, thyme or sage.
- Use a splash of apple cider or orange juice in place of the wine.
- Boil the leftover marinade down and spoon it over as a quick pan sauce with a squeeze of lemon.
Ingredients
Directions
Preheat grill. Cut pork tenderloin crosswise into 1 inch medallions.
Place cut side down and flatten to ½ inch thick with broad side of chef’s knife or rolling pin.
In medium bowl, whisk together the wine, olive oil, lemon juice, Place pork medallions in marinade.
Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.
When coals are ready, place medallions, cut side down, on grill.
Cook over medium heat about three minutes, or until juices rise to the surface.
Turn and grill on other side three or four minutes, or until no longer pink.
Serve immediately.
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