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