Pork Medallions Grilled With Herb Marinade

The scent of rosemary always takes me back to my grandmother’s garden. As a child, I’d sneak away to her herb patch, burying my nose in the fragrant leaves, the sun warming my face. She often grilled pork tenderloin with a simple rosemary marinade, the aroma filling her small kitchen. The first bite was always a burst of sunshine and savory goodness – a memory I try to recreate every time I prepare this dish. These grilled pork medallions are an homage to those simple, joyful flavors.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 1⁄2 lbs boneless pork loin
• 1⁄4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper, freshly ground
• 1 teaspoon rosemary
• 1 teaspoon cumin
• 1⁄4 cup butter, melted and hot

Equipment Needed

• Grill
• Meat mallet
• Flat dish
• Tongs
• Serving dish

Instructions

1. Preheat your grill to medium-high heat. Ensure the grates are clean to prevent sticking.
2. Prepare the pork by placing the pork loin on a cutting board. Use a sharp knife to cut the loin into medallions, about 1-inch thick.
3. Slightly pound each pork medallion with a meat mallet to tenderize it and ensure even cooking. Be careful not to pound them too thin. Aim for about 1/2 inch thickness.
4. In a flat dish (a baking dish or large plate works well), whisk together the olive oil and red wine vinegar. Season generously with salt and freshly ground pepper to taste. Make sure to taste the marinade and adjust seasoning as needed.
5. Add the rosemary and cumin to the marinade and stir well to combine. This herb blend will infuse the pork with a lovely earthy aroma.
6. Add the pork medallions to the marinade, turning them to coat evenly on all sides.
7. Cover the dish with plastic wrap or transfer the pork and marinade to a resealable bag. You can set it aside at room temperature while the grill heats up, or refrigerate it for a longer marination time. While a longer marination isn’t strictly necessary, letting the pork marinate for at least 1 hour in the refrigerator will enhance the flavor.
8. Once the grill is hot, carefully place the marinated pork medallions on the grill grates.
9. Cook for 3-4 minutes on one side, then flip and cook for 2-3 minutes on the other side. The cooking time will depend on the thickness of the medallions and the heat of your grill.
10. Continue cooking, turning the medallions often, for a total of about 10 minutes, or until the internal temperature reaches 145°F (63°C) using a meat thermometer. This ensures the pork is cooked through but still juicy.
11. Once cooked, transfer the pork medallions to a warm serving dish.
12. Brush the medallions generously with the melted and hot butter before serving. This adds richness and a beautiful sheen to the pork.

Expert Tips & Tricks

• For the best flavor, use fresh rosemary instead of dried. If using dried, use about 1/2 teaspoon, as the flavor is more concentrated.
• Don’t overcook the pork! Overcooked pork loin can become dry and tough. Use a meat thermometer to ensure it reaches the correct internal temperature.
• If you don’t have red wine vinegar, you can substitute apple cider vinegar or white wine vinegar.
• Pounding the pork not only tenderizes it but also helps it cook more evenly.
• To prevent sticking, lightly oil the grill grates before adding the pork.
• Let the pork rest for a few minutes after grilling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Serving & Storage Suggestions

Serve the grilled pork medallions immediately while they are hot and juicy. They pair well with a variety of sides, such as roasted vegetables, mashed potatoes, rice, or a fresh salad. A simple green salad with a light vinaigrette complements the richness of the pork.

Leftover pork medallions can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over low heat or in the microwave. Avoid overcooking when reheating, as this can dry out the pork. The pork can also be frozen for up to 2 months. Wrap tightly in plastic wrap and then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	560 kcal	N/A
Fat	46.5g	71%
Saturated Fat	16.6g	82%
Cholesterol	137.7mg	45%
Sodium	168mg	6%
Carbohydrate	0.3g	0%
Fiber	0.1g	0%
Sugars	0g	0%
Protein	33.8g	67%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Citrus Infusion: Include the zest and juice of one lemon or orange to the marinade for a brighter flavor.
• Mediterranean Twist: Use oregano and thyme instead of rosemary and cumin.
• Sweet and Savory: Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness.
• Garlic Lover’s Delight: Mince 2-3 cloves of garlic and add them to the marinade.

FAQs (Frequently Asked Questions)

Q: How can I tell if the pork is done without a meat thermometer?
A: While a meat thermometer is the most accurate way to ensure doneness, you can also check by cutting into the center of a medallion. The juices should run clear, and the pork should no longer be pink inside.

Q: Can I marinate the pork for longer than an hour?
A: Yes, you can marinate the pork for several hours or even overnight in the refrigerator. This will allow the flavors to penetrate more deeply.

Q: What if I don’t have a grill?
A: You can also cook the pork medallions in a skillet over medium-high heat. Cook for about 4-5 minutes per side, or until cooked through.

Q: Can I use a different cut of pork?
A: While pork loin is the best choice for this recipe due to its tenderness, you can also use pork tenderloin or pork chops. Adjust the cooking time accordingly.

Q: What side dishes go well with these pork medallions?
A: Roasted vegetables, mashed potatoes, rice, or a fresh salad are all excellent choices. Consider serving with a side of grilled asparagus or green beans.

Final Thoughts

I hope you enjoy this recipe for grilled pork medallions as much as I do! The simple herb marinade elevates the natural flavor of the pork, creating a dish that is both flavorful and satisfying. Don’t be afraid to experiment with different herbs and spices to create your own unique variation. Share your feedback and any personal touches you add! This dish pairs wonderfully with a crisp white wine or a refreshing iced tea. Happy grilling!