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Mediterranean Pork Medallions

Mediterranean Pork MedallionsI was in the mood for Greek flavors so I cut up a pork tenderloin into medallions and marinated them in a combination of olive oil, red wine vinegar, lemon juice, garlic, and oregano. The pork took minutes to cook and turned out moist, tender and had a delicious Mediterranean flavor. My entire family loved this dish and gobbled up every last bite.

Mediterranean Pork Medallions:

Ingredients:

  • 1 pork tenderloin, sliced into medallions
  • 3 tbsp olive oil
  • Juice and zest of half a lemon
  • 1 1/2 tbsp red wine vinegar
  • 2 cloves of garlic, minced
  • 1 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste

Mediterranean Pork Medallions

How to Make Mediterranean Pork Medallions

Remove the silver skin from the pork tenderloin then slice into same size medallions.

Combine all of the ingredients together in a large zip lock bag. Let the pork marinate in the refrigerator for 2 hours.

Coat a grill pan with cooking spray then heat over medium-high heat. Once the skillet is hot, lay the pork medallions down in the pan and cook until golden brown, about 4 minutes. Turn the pork over and cook for an additional 2-3 minutes or until cooked through. Let the meat rest for a few minutes before serving. Enjoy.

Note: If you want a sauce, you can double the marinade recipe and boil it for a couple of minutes after the pork cooks then drizzle over the pork medallions before serving.

Mediterranean Pork Medallions

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

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23 Comments

  1. Yay she's back!! Hope you enjoyed your lovely break! I missed you though! The pork medallions sound super yummy!

  2. YUM! You did not dissapoint with your first post since vacation! This looks delicious, Pam!

    Kim in MD

  3. I am not good at preparing pork but your recipe seems so easy 🙂 Worth trying 🙂 Thanks for sharing dear!

  4. These look delicious! I love halving the pork chops and pounding them really thin before treating them to the pan … love a 'saltimbocca' treatment.Have you tried tha? Veal is a tough meat for me to take, as I always think of the treatment of the calves, but pork makes an acceptable exchange for me.

  5. Oh man, I played around with a sauce that would have gone perfectly on top of that last week. I might have to steal this from you and add it to my sauce.

    Glad to see you two back in the [email protected]