Mediterranean Pork Medallions

I was in the mood for Greek flavors so I cut up a pork tenderloin into medallions and marinated them in a combination of olive oil, red wine vinegar, lemon juice, garlic, and oregano. The pork took minutes to cook and turned out moist, tender, and had a delicious Mediterranean flavor. My entire family loved this dish and gobbled up every last bite.

Mediterranean Pork Medallions:
Recipe and photos by For the Love of Cooking.net
 
  • 1 pork tenderloin, sliced into medallions
  • 3 tbsp olive oil
  • Juice and zest of half a lemon
  • 1 1/2 tbsp red wine vinegar
  • 2 cloves of garlic, minced
  • 1 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste

Remove the silver skin from the pork tenderloin then slice into same size medallions.

Combine all of the ingredients together in a large zip lock bag. Let the pork marinate in the refrigerator for 2 hours.

Coat a grill pan with cooking spray then heat over medium high heat. Once the skillet is hot, lay the pork medallions down in the pan and cook until golden brown, about 4 minutes. Turn the pork over and cook for an additional 2-3 minutes or until cooked through. Let the meat rest for a few minutes before serving. Enjoy.

Note: If you want a sauce, you can double the marinade recipe and boil it for a couple of minutes after the pork cooks then drizzle over the pork medallions before serving.

 

Click here for a printable version of this recipe – For the Love of Cooking.net


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23 Responses to “Mediterranean Pork Medallions”

  1. 1

    Alina---Explora Cuisine — July 12, 2011 @ 5:02 am

    Just delicious Pam!

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  2. 2

    Lenia — July 12, 2011 @ 6:58 am

    I am sure it is amazing,flavorful and aromatic!Have a great day,dear!

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  3. 3

    StephenC — July 12, 2011 @ 11:27 am

    Medallions – pretty much my favorite way to cook tenderloin.

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  4. 4

    The Blonde Duck — July 12, 2011 @ 11:27 am

    Yum!

    I'm glad you're b ack!

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  5. 5

    Martha — July 12, 2011 @ 11:28 am

    Yay she's back!! Hope you enjoyed your lovely break! I missed you though! The pork medallions sound super yummy!

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  6. 6

    Anonymous — July 12, 2011 @ 12:22 pm

    YUM! You did not dissapoint with your first post since vacation! This looks delicious, Pam!

    Kim in MD

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  7. 7

    The Café Sucré Farine — July 12, 2011 @ 12:37 pm

    I love pork tenderloin and always enjoy a yummy new recipe – thanks, Chris

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  8. 8

    PeggyR — July 12, 2011 @ 12:46 pm

    Those sound really good!

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  9. 9

    Jenn — July 12, 2011 @ 1:02 pm

    Love it :)

    [Reply]

  10. 10

    Parsley Sage — July 12, 2011 @ 1:17 pm

    Welcome back! Love these yummy medallions :)

    [Reply]

  11. 11

    The Slow Roasted Italian — July 12, 2011 @ 2:06 pm

    Oh pork! Now we are talking! I have go shopping soon, this looks amazing!

    [Reply]

  12. 12

    Andrea the Kitchen Witch — July 12, 2011 @ 2:15 pm

    All of my favorite flavors on one plate. Delicious indeed!

    [Reply]

  13. 13

    Food Glorious Food! — July 12, 2011 @ 2:19 pm

    I am not good at preparing pork but your recipe seems so easy :) Worth trying :) Thanks for sharing dear!

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  14. 14

    Ash — July 12, 2011 @ 3:13 pm

    Looks wonderful and easy enough that even I could make it:)

    ~ The Tuckerbag ~

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  15. 15

    Gloria — July 12, 2011 @ 3:22 pm

    Look delicious Pam, gloria

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  16. 16

    What's Cookin' with Mary? — July 12, 2011 @ 3:23 pm

    I love that you can use the marinade as a sauce!

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  17. 17

    The Walmart Ninja — July 12, 2011 @ 4:08 pm

    This look so good! I'm going to try it out this week.

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  18. 18

    Susan Lindquist — July 12, 2011 @ 4:34 pm

    These look delicious! I love halving the pork chops and pounding them really thin before treating them to the pan … love a 'saltimbocca' treatment.Have you tried tha? Veal is a tough meat for me to take, as I always think of the treatment of the calves, but pork makes an acceptable exchange for me.

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  19. 19

    Chris — July 12, 2011 @ 4:54 pm

    Oh man, I played around with a sauce that would have gone perfectly on top of that last week. I might have to steal this from you and add it to my sauce.

    Glad to see you two back in the kitchen!@

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  20. 20

    Carmen Rosa — July 12, 2011 @ 6:12 pm

    Delicious !!!!

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  21. 21

    Ashley — July 12, 2011 @ 7:22 pm

    this sounds/looks very tempting!
    http://jaysonandashley.blogspot.com/

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  22. 22

    Big Dude — July 12, 2011 @ 7:42 pm

    I love Greek and this sounds delicious – I was just thinking about pork tenderloin this am.

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  23. 23

    Marjie — July 12, 2011 @ 8:03 pm

    They look nice and easy, too!

    [Reply]

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