Juicy Grilled Pork Tenderloin Medallions

Juicy Grilled Pork Tenderloin Medallions

Pork Tenderloin: grill these juicy, flavorful medallions in minutes. A simple Dijon herb marinade ensures a tender and quick weeknight dinner.

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Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 1/4 lb pork tenderloin, trimmed
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh oregano
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper

Method

 

1. Heat the gas grill to medium-high heat and oil the grill grates.
2. On a cutting board, cut pork crosswise into 1/4 inch thick diagonal slices.
3. Combine olive oil and next 5 ingredients, rub over pork, coating well.
4. Grill pork 1 to 2 minutes on each side or until internal temperature has reached 145 degrees F. Let the pork rest a few minutes. Serve immediately.

Notes

– For the most tender results, avoid overcooking the pork; its internal temperature should reach 145°F (63°C) for safe consumption, then rest for a few minutes to redistribute juices.
– If using dried oregano instead of fresh, use 1 teaspoon of dried oregano per 1 tablespoon of fresh, as dried herbs are more concentrated.
– I’ve found that cutting the tenderloin into uniform 1/4 inch thick slices ensures even cooking and prevents smaller pieces from drying out while larger ones are still cooking.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The Technique That Makes It

The key to achieving perfectly juicy grilled pork tenderloin medallions lies in the marination process and the cooking technique. The combination of olive oil, Dijon mustard, fresh oregano, and garlic creates an emulsion that not only flavors the meat but also helps to retain moisture during cooking. The oil coats the pork, allowing for even heat distribution and preventing the meat from drying out. Additionally, controlling the grill temperature is crucial; cooking over medium-high heat allows for a proper sear, promoting the Maillard reaction, which enhances flavor and color. Lastly, letting the pork rest after grilling is essential. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful.

Troubleshooting

• Issue: Pork tenderloin is dry.
  Fix: Ensure that the pork is marinated for at least 30 minutes, or up to 4 hours, to maximize moisture retention. Avoid overcooking by using a meat thermometer to check for doneness at 145°F.
• Issue: Uneven cooking.
  Fix: Cut the tenderloin into even medallions, about 1-inch thick, to ensure uniform cooking. Also, preheat the grill properly to maintain consistent heat.
• Issue: Lack of flavor.
  Fix: Increase the marination time or add more herbs and spices to the marinade. Consider incorporating citrus juice for acidity, which can enhance the overall flavor profile.
• Issue: Sticking to the grill.
  Fix: Ensure the grill grates are clean and well-oiled before placing the pork on them. This will help prevent sticking and promote a good sear.

Substitutions

• Olive oil: Can be substituted with avocado oil for a similar high smoke point and flavor.
• Dijon mustard: Yellow mustard can be used in a pinch, though it will be milder in flavor.
• Fresh oregano: Dried oregano can replace fresh, using about a third of the amount, as dried herbs are more concentrated.
• Garlic: Garlic powder can be used instead of fresh garlic, but reduce the quantity to about half a teaspoon.

Pro tips

• For the most tender results, avoid overcooking the pork; its internal temperature should reach 145°F (63°C) for safe consumption, then rest for a few minutes to redistribute juices.
• If using dried oregano instead of fresh, use 1 teaspoon of dried oregano per 1 tablespoon of fresh, as dried herbs are more concentrated.
• I’ve found that cutting the tenderloin into uniform 1/4 inch thick slices ensures even cooking and prevents smaller pieces from drying out while larger ones are still cooking.

This grilled pork tenderloin recipe is a testament to how simple ingredients and quick cooking can yield exceptional results. Give it a try for your next meal and enjoy the delicious flavors!

Frequently asked questions