Grilled Pork Tenderloin
Grilled Pork Tenderloin recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork tenderloin
trimmed |
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
honey
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork tenderloin
trimmed |
|
| 59 | ml |
white wine
dry |
*
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
honey
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Preheat grill. Cut pork tenderloin crosswise into 1 inch medallions.
Place cut side down and flatten to ½ inch thick with broad side of chef's knife or rolling pin.
In medium bowl, whisk together the wine, olive oil, lemon juice, Place pork medallions in marinade.
Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.
When coals are ready, place medallions, cut side down, on grill.
Cook over medium heat about three minutes, or until juices rise to the surface.
Turn and grill on other side three or four minutes, or until no longer pink.
Serve immediately.
