Grilled Pork Tenderloin Medallions with Long Hot Peppers

Lean pork tenderloin is trimmed, sliced into medallions, pounded thin, and marinated in a savory Dijon-lemon mixture before being quickly grilled alongside charred long hot peppers. Chef's tips: (1) When trimming silver skin, always angle your knife blade upwards and slide it along the membrane to minimize meat waste. (2) Pounding the medallions thin allows them to cook incredibly fast on the grill, keeping them tender and juicy. (3) Marinating the pork overnight yields the best flavor, but even 30 minutes makes a noticeable difference. (4) Start grilling the peppers first because they take longer to char and soften than the thin pork medallions.

• Time: 45 min
• Servings: 2

Source: ChefChef

Import to my cookbook