Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Pork tenderloin - fat and - sinew removed

  2. 1/4 cup 59ml Dry white wine

  3. 1/4 cup 59ml Olive oil

  4. 2 tablespoons 30ml Lemon juice

  5. 1 1/2 teaspoons 7 1/2ml Honey

  6. 1/2 teaspoon 2 1/2ml Tarragon Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat grill. Cut pork tenderloin crosswise into 1" medallions. Place cut side down and flatten to 1/2" thick with broad side of chef's knife or rolling pin.

  2. In medium bowl, whisk together the wine, olive oil, lemon juice, honey, tarragon and pepper. Place pork medallions in marinade. Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.

  3. 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.

  4. Serve immediately.


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