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Ingredientes
- 1 1/2 lb Pork tenderloin, fat and sinew removed
- 1/4 c. Dry white wine
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Lemon juice
- 1 1/2 tsp Honey
- 1/2 tsp Tarragon Freshly grnd black pepper
Direcciones
- 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 possibly rolling pin.
- 2. In medium bowl, whisk together the wine, extra virgin olive oil, lemon juice, honey, tarragon and pepper. Place pork medallions in marinade. Turn and marinade at room temperature for 15 min or possibly up to two hrs in refrigerator.
- 3. When coals are ready, place medallions, cut side down, on grill.
- Cook over medium heat about three min, or possibly till juices rise to the surface. Turn and grill on other side three or possibly four min, or possibly till no longer pink. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 151 | 47% |
| Total Fat 17.02g | 21% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.03g | |
| Cholesterol 105mg | 35% |
| Sodium 87mg | 4% |
| Potassium 676mg | 19% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.47g | 2% |
| Protein 33.95g | 54% |
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