Monday, February 11, 2013

Mediterranean Pork Medallions

I had some potatoes that needed to be used up and my husband quickly requested Greek lemon potatoes, so I decided some greek-inspired pork medallions would be an appropriate main dish. We were really satisfied with this meal.

Mediterranean Pork Medallions
Adapted by:

1 pork tenderloin, sliced into medallions
2 tablespoons extra virgin olive oil
Juice and zest of half a large lemon
1 1/2 tablespoons red wine vinegar
2 cloves of garlic, minced
1 teaspoon dried oregano
salt and pepper, to taste

-Combine all ingredients together in a ziploc bag. Let pork marinate for at least 2 hours or overnight.
-Coat a grill pan with nonstick cooking spray or olive oil spray and heat over medium high heat.
-Add pork medallions to hot grill pan and cook approximately 4 minutes per side, or until pork is cooked through.
-Let meat rest for a few minutes before slicing and serving.
-You can use the remainder of the marinade as a sauce by bringing it to a low boil in a saucepan and drizzling over cooked pork.

Enjoy! :)

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