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Gold Medal Pork Medallions Recipe

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This recipe for Gold Medal Pork Medallions is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

2 lbs pork tenderloin

Rub
1 tbsp Jack Daniel's Honey Dijon (I've also mixed 1 tsp honey with 2 tsp Dijon mustard)
1 tsp Emeril's essence (I skipped this)
1 tsp brown sugar
1 tsp kosher salt
1 tsp fresh crack pepper
1 tbsp olive oil

Sauce
3 tbsp unsalted butter
2 tbsp green onion
3 tbsp water
1 tbsp Jack Daniels honey Dijon mustard
2 tsp fresh parsley (diced)
2 pinches of lemon pepper
2 garlic cloves (minced)
1 tbsp fresh lemon juice
2 tsp fresh lemon zest
Directions:
Directions:
Rub
Stir together rub in small bowl using a spoon. Slice tenderloin into 8-10 even rounds and pound with a meat hammer till you have 1-4-1/2 inch thick medallions. Rub the rub into tenderloins and let sit for 5-10 minutes (you only need a little more than a 1/4 tsp of rub per medallion.)

Sauce
While tenderloins are marinating in rub melt butter over medium heat in a medium skillet. Add green onions and cook for 3-4 minutes. Whisk in water and mustard then cook down till about 1/2 of original volume. Whisk in lemon juice, parsley, lemon pepper and salt, cook for 2-3 minutes and then turn heat down to low. Keep sauce warm.

Tenderloin
Place medallions on lower grill grate and sear for 1 minute. Flip medallions and sear the opposite sides for an additional 1 minute. Move medallions to medium grate and cook 4-5 minutes. Flip all medallions and cook for an additional 4-5 minutes or until done. (If medallions are looking dry do not be afraid to drizzle them with a little bit of the sauce to moisten them up.)

Remove medallions from grill and let set for 5 minutes. Serve 2-3 medallions per plate lying them angled onto one another. Drizzle sauce over them and top with a parsley garnish.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
FYI - I don't think I've ever 'garnished' anything with parsley in my life.

 

 

 

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