MARINADE FOR PORK MEDALLIONS RECIPES

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PORK MEDALLION MIDWEEK MEAL RECIPES - LOVE PORK



Pork Medallion Midweek Meal Recipes - Love Pork image

Pork medallions are quick and easy to cook, and just as healthy as chicken breasts.

Nutrition Facts : Calories

BOURBON MOLASSES-GLAZED GRILLED PORK TENDERLOIN | JUST …



Bourbon Molasses-Glazed Grilled Pork Tenderloin | Just … image

I love to cook tenderloins. They are all meat and so tender and good. Marinating them in bourbon, molasses, and coffee just makes them better.

Provided by Marsha Gardner @mrdick1950

Categories     Pork

Prep Time 2 hours

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

2 - 1 pound(s) pork tenderloins
1/4 cup(s) strong black coffee, cold or room temperature
1/4 cup(s) bourbon
3 tablespoon(s) dark molasses
2 tablespoon(s) balsamic vinegar
2 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) fresh thyme, chopped
1/2 teaspoon(s) Kosher salt
1/4 teaspoon(s) fresh black pepper

Steps:

  • Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat.
  • Place them in a shallow container or large resealable bag. Set aside.
  • In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
  • When you’re ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
  • Remove the pork from the marinade, reserving the marinade. Season pork with salt and pepper.
  • Boil marinade for 5 minutes before using to baste pork tenderloin.
  • Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes.
  • Baste with the reserved marinade and turn three or four times to avoid charring.
  • Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
  • Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.

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