Grilled Balsamic Pork Medallions
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried rosemary crushed
- 2 cloves garlic pressed
- 1 1/2 pounds pork tenderloin cut into 4 medallions
- DO-AHEAD TIP: Marinate pork overnight or for at least 5 hours (see recipe). In a small bowl, whisk together first 7 ingredients (vinegar through garlic). Place medallions in a large zipper-topped plastic bag and pour vinegar mixture on top; seal bag and turn to coat pork. Refrigerate overnight or for at least 5 hours. Preheat indoor or outdoor grill to MEDIUM-HIGH. Remove pork from marinade (discarding marinade and bag); grill for 7 to 10 minutes per side or until cooked through.
SERVING SUGGESTION: Steamed broccoli and baked sweet potatoes (“bake” in your slow cooker to keep your kitchen cool).
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