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.
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
Instructions
- Heat the gas grill to medium-high heat and oil the grill grates.
- On a cutting board, cut pork crosswise into 1/4 inch thick diagonal slices.
- Combine olive oil and next 5 ingredients, rub over pork, coating well.
- 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.
Video
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.
- 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.