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Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. (This recipe requires advance preparation.)
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| 2 servings |
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Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. (This recipe requires advance preparation.)
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Ingredients
- 1 9-ounch pork tenderloin
- 1/4 cup honey
- 1/4 cup Dijon-style mustard
- 1 tsp Ancho chile powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
Servings: servings
Units:
Instructions
- Using a sharp boning knife, remove the silverskin from the tenderloin. Slice the tenderloin into 1/2-inch medallions.
- In a large bowl, stir together honey, mustard, salt, pepper, cloves and chile powder. Add meat and turn to coat. Cover and refrigerate, turning meat occasionally, for at least four hours.
- Prepare grill for medium-high direct cooking. Cook medallions, covered, about two to three minutes per side or to an internal temperature of 145 degrees F. Remove medallions from grill, tent with foil, and keep warm in a low oven until service.
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