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.
- 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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Alina---Explora Cuisine — July 12, 2011 @ 5:02 am
Just delicious Pam!
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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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StephenC — July 12, 2011 @ 11:27 am
Medallions – pretty much my favorite way to cook tenderloin.
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The Blonde Duck — July 12, 2011 @ 11:27 am
Yum!
I'm glad you're b ack!
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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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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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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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PeggyR — July 12, 2011 @ 12:46 pm
Those sound really good!
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Jenn — July 12, 2011 @ 1:02 pm
Love it
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Parsley Sage — July 12, 2011 @ 1:17 pm
Welcome back! Love these yummy medallions
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The Slow Roasted Italian — July 12, 2011 @ 2:06 pm
Oh pork! Now we are talking! I have go shopping soon, this looks amazing!
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Andrea the Kitchen Witch — July 12, 2011 @ 2:15 pm
All of my favorite flavors on one plate. Delicious indeed!
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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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Ash — July 12, 2011 @ 3:13 pm
Looks wonderful and easy enough that even I could make it:)
~ The Tuckerbag ~
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Gloria — July 12, 2011 @ 3:22 pm
Look delicious Pam, gloria
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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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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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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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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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Carmen Rosa — July 12, 2011 @ 6:12 pm
Delicious !!!!
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Ashley — July 12, 2011 @ 7:22 pm
this sounds/looks very tempting!
http://jaysonandashley.blogspot.com/
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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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Marjie — July 12, 2011 @ 8:03 pm
They look nice and easy, too!
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