| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Pork |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin, fat and sinew removed |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Honey |
| 1/2 |
ts |
Tarragon |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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