Mediterranean Pork Medallions

Mediterranean Pork MedallionsI 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

Mediterranean Pork Medallions

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.

Mediterranean Pork Medallions

 

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


  Pin It

23 Responses to “Mediterranean Pork Medallions”

  1. 1

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

    Just delicious Pam!

    [Reply]

  2. 2

    Lenia — July 12, 2011 @ 6:58 am

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

    [Reply]

  3. 3

    StephenC — July 12, 2011 @ 11:27 am

    Medallions – pretty much my favorite way to cook tenderloin.

    [Reply]

  4. 4

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

    Yum!

    I'm glad you're b ack!

    [Reply]

  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!

    [Reply]

  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

    [Reply]

  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

    [Reply]

  8. 8

    PeggyR — July 12, 2011 @ 12:46 pm

    Those sound really good!

    [Reply]

  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!

    [Reply]

  14. 14

    Ash — July 12, 2011 @ 3:13 pm

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

    ~ The Tuckerbag ~

    [Reply]

  15. 15

    Gloria — July 12, 2011 @ 3:22 pm

    Look delicious Pam, gloria

    [Reply]

  16. 16

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

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

    [Reply]

  17. 17

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

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

    [Reply]

  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.

    [Reply]

  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!@

    [Reply]

  20. 20

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

    Delicious !!!!

    [Reply]

  21. 21

    Ashley — July 12, 2011 @ 7:22 pm

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

    [Reply]

  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.

    [Reply]

  23. 23

    Marjie — July 12, 2011 @ 8:03 pm

    They look nice and easy, too!

    [Reply]

Leave a Comment