Grilled Pork Tenderloin Medallions Recipes

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MARINATED PORK MEDALLIONS

Serve this easy main dish with a green salad, corn and a dinner roll for a summery, standout supper. -Melanie Miller, Bascom, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 5



Marinated Pork Medallions image

Steps:

  • In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.

Nutrition Facts :

1/2 cup packed brown sugar
1/2 cup Italian salad dressing
1/4 cup unsweetened pineapple juice
3 tablespoons soy sauce
2 pork tenderloins (1 pound each), cut into 3/4-inch slices

GRILLED PORK TENDERLOIN

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 9



Grilled Pork Tenderloin image

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

GRILLED PORK TENDERLOIN MEDALLIONS

Pork Tenderloin cut into medallions, wrapped in bacon and seasoned with rosemary & dijon mustard. Prep them and make them right away, or cover and refrigerate for up to 24 hours before grilling.

Provided by StreetChef

Categories     Pork

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8



Grilled Pork Tenderloin Medallions image

Steps:

  • Cut each tenderloin into 6 rounds.
  • wrap bacon around each.
  • Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
  • Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
  • Cover and refrigerate up to 24 hours.
  • Mix mustard, vinegar, oil, salt & pepper.
  • Brush on flat side of pork.
  • Grill on med-high for 16-18 minutes.

Nutrition Facts : Calories 167.5, Fat 16.5, SaturatedFat 5.3, Cholesterol 23.1, Sodium 408.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4

3 pork tenderloin
9 slices bacon, cut in half
9 sprigs fresh rosemary, halved crosswise
1 tablespoon Dijon mustard
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

PORK TENDERLOIN MEDALLIONS

"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3-4 servings.

Number Of Ingredients 15



Pork Tenderloin Medallions image

Steps:

  • Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

1 pound pork tenderloin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
3/4 cup dry bread crumbs
3 tablespoons butter
1 tablespoon olive oil
1/4 pound sliced fresh mushrooms
2 tablespoons white wine or chicken broth
2 tablespoons additional chicken broth
1/2 teaspoon lemon juice
1 tablespoon minced fresh parsley
Hot cooked pasta, optional

SHEILA'S GRILLED PORK TENDERLOIN

My favorite pork recipe that a friend shared with me and I have to share with you! Few ingredients, easy to prepare, and excellent flavor. What's not to like? This pork is great by itself or sliced up over a salad.

Provided by sooz_stuff

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 5

Number Of Ingredients 5



Sheila's Grilled Pork Tenderloin image

Steps:

  • Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade.
  • Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 280.1 calories, Carbohydrate 20.3 g, Cholesterol 98.3 mg, Fat 5.6 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 1.8 g, Sodium 1039.8 mg, Sugar 18.9 g

⅓ cup soy sauce
⅓ cup honey
1 ½ teaspoons chopped garlic
1 teaspoon dry mustard
2 (1 1/4 pound) pork tenderloins, cut into 2-inch pieces

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