Grilled Pork Tenderloin
From 300 Recipes For The Grill.
Source and licence
From 300 Recipes For The Grill, printed page 4, digitised by the Internet Archive: https://archive.org/details/300RecipesForTheGrill
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 1/2 lb pork tenderloin
- 2 T lemon
- 1 black pepper
Method
- 1 1/2 lb pork tenderloin,fat and -sinew remo,ved 1/4 c dry white wine 1/4 c olive oil 2 T lemon juice 1 1/2 t honey 1/2 t tarragon 1 black pepper,Freshly Ground 1.
- Preheat grill.
- Cut pork tenderloin crosswise into 1" medallions.
- Place cut side down and flatten to 1/2" thick with broad side of chef's knife or rolling pin.
- 2.
- In medium bowl, whisk together the wine, olive oil, lemon juice, honey, tarragon and pepper.
- Place pork medallions in marinade.
- Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.
- 3.
- When coals are ready, place medallions, cut side down, on grill.
- Cook over medium heat about three minutes, or until juices rise to the surface.
- Turn and grill on other side three or four minutes, or until no longer pink.
- Serve immediately.