Skip to main content

Grilled Pork Medallions


These little medallions were 
quick and delicious!




The recipe is  pretty straightforward:  blend Dijon mustard, oregano, garlic and seasonings with a little olive oil, rub over the pork medallions and grill.






We concurred on this ~ the pork was tasty and tender, perfect for summertime grilling, and a it will be a repeat before long.

Serve it with you favorite side dish and a little green salad, and Voila!  You’ll have a great tasty quick dinner.


Grilled Pork Medallions
Printable recipe

Ingredients:

1 (1¼ pounds) pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1½ teaspoons minced garlic
1 teaspoon seasoned pepper
½ teaspoon salt

Method:

Prepare grill.
Cut pork crosswise into ½” inch think diagonal slices.
Combine oil and remaining ingredients, rub over pork, coating well..
Grill pork 3 to 4 minutes on each side or until desired doneness.

Serve




Enjoy!






Comments

  1. They look tender and delicious, Pam.

    ReplyDelete
    Replies
    1. Thanks, Angie! They're great for anyone who likes pork.

      Delete
  2. That looks so delicious. Will be trying this soon, maybe with a salad and your recipe for Grandma's fried corn. Yum! 😋

    Vicki

    ReplyDelete
    Replies
    1. Hi Vicki! They're good! Can't wait until we get corn here at the farmer's market and then I'll be making her fried corn too. Yum, for sure! I went heavy on the garlic with the pork, love that garlic! 😋 Thanks for visiting!

      Delete
  3. Well I love pork medalion and Dijon mustard, sounds like heaven. thansk for all the comments, I am getting back into it. The return to routine and reality is harsh :-)

    ReplyDelete
    Replies
    1. Thanks, Evelyne! It is heavenly! Glad you're back!

      Delete
  4. i'll never be able to see grey poupon without thinking of that silly commercial from several years ago! this looks delicious--i love me some pig and mustard. :)

    ReplyDelete
    Replies
    1. Ha! Yes, I remember that silly commercial, Grace! Pig and mustard rule!

      Delete
  5. Oh yes! Now grilled pork is how we say delicious here at our house. Your medallions with Dijon, olive oil and good seasonings grilled quickly on the grill sounds fabulous.
    Hope you enjoyed your 4th of July!
    Velva

    ReplyDelete
    Replies
    1. Thanks, Velva! These medallions are great, and I'm glad you like them too! Have a great rest of the week!

      Delete
  6. what delicious pork medallions dear Pam !!}hugs!

    ReplyDelete
  7. Pam, We love pork! In its various forms, it's our favorite meat... I like your rub a lot and I'm sure it adds a lot of flavor to the grilled medallions. The trick with pork is not to overcook it. My wife and my mother used to fight over the proper 'doneness' of pork. Mom wanted it gray all the way through...dead as it were. Ah...what memories! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, Dave! You're right with the memories! Pork was well done back then for sure. Take care

      Delete
  8. Hi Pam..... Now to get a new grill. Our other one has bit the dust. these chops look very tasty!

    ReplyDelete
    Replies
    1. Great, Shug! Good luck with your new one! Bill really likes his new one, 3 units, gas, charcoal and smoker and I like the grilled food! :-)

      Delete
  9. This looks fabulous! I have some pork chops in the freezer and I bet they'd be wonderful with this same preparation.

    ReplyDelete
    Replies
    1. Thanks, Liz! Here's to some delicious pork chops!

      Delete
  10. man those looks so good nice and juicy too!

    ReplyDelete
  11. Pork and mustard are just made for each other, don't you think? Add a grill, and life is perfect! Really good -- thanks.

    ReplyDelete
    Replies
    1. Hi John! Yes, it's a perfect marriage! :-) Summer is great and so is meat on the grill; life is good!

      Delete
  12. Dear Pam, These pork medallions sound great. I love pork to begin with. Have a great day. xo

    ReplyDelete
    Replies
    1. Thanks, Catherine! I like pork also! Hugs

      Delete
  13. Dear Pam,
    Pork medallions are so tasty on the grill. The marinade of the mustard with the garlic must be a wonderful flavor. This is so simple and a delicious entree for you and your guests. A big green salad would be delightful with the pork. Thanks for sharing...have a good rest of the week...
    Hugs Dottie :)

    ReplyDelete
    Replies
    1. Thanks, Dottie! We really liked these medallions, very tender and tasty with the mustard. Next time, I will experiment with another mustard. Take care and thanks for the visit! Hugs

      Delete
  14. I love pork anything and these medallions and they way they were prepared are just perfect!

    ReplyDelete
    Replies
    1. Thanks, Katerina! Pork is so adaptable and good.

      Delete
  15. A perfect blend of flavors for these pork medallions, Pam! Pork on the grill is my favorite pork :)

    ReplyDelete
    Replies
    1. Thanks, Susan! I really like pork on the grill, great flavor.

      Delete
  16. When I grill pork tenderloin, I usually grill it whole then slice. Now you have inspired me to cut medallions and then grill.

    ReplyDelete
    Replies
    1. Great, Karen! I always did the same for the grill, but was glad to try this and how good it was!

      Delete
  17. If I could eat this I would gobble it all up. Looks great.

    ReplyDelete
    Replies
    1. If I could I would eat ALLLLLL of your foods. But not in the same day. I'd need at least a full three day weekend. But oh my yum!

      Delete
  18. Yum! You make my dinners look like chopped liver! : ) They sound great! Have a nice weekend Pam

    ReplyDelete
    Replies
    1. Ha, Leslie! I'm sure yours are great! And I hope you're having a nice weekend too!

      Delete
  19. Looks like a tasty dinner idea! We'd love these at our house too.

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews