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Leeks
Marinated pork tenderloins medaillions with seasoned vegetables
Author:
Les Cultures de chez nous
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Preparation
130
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
907 g to 1.3 kg (2 to 3 pounds) of pork tenderloins, cut into pieces of 2.5 cm (1 inch) thick
1/2 package (1 1/2 cup) of Les Cultures de chez noussliced leeks
1 onion, quartered
1 red bell pepper, cut into large pieces
30 ml (2 tablespoons) of olive oil
5 ml (1 teaspoon) of dried oregano
Salt and pepper to taste
For the marinade:
65 ml (1/4 cup) of olive oil
65 ml (1/4 cup) of honey
65 ml (1/4 cup) of soy sauce
3 garlic cloves, chopped
1 sprig of rosemary
Juice of 1 lemon
Salt and pepper to taste
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Marinated pork tenderloins medaillions with seasoned vegetables
From
Jun 19
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Jan 01
Preparation
Mix all marinade ingredients together. In a large covered dish (or a plastic bag), marinate the pork tenderloin medallions in the refrigerator for at least 2 hours (ideally all day or overnight.)
Prepare vegetables, coat them with olive oil in a bowl and season with salt, pepper and dried oregano. Stir well to coat all vegetables with seasoning.
Heat the barbecue at 400°F (205°C).In a barbecue pan, cook vegetables for 5 to 6 minutes. Stir occasionally.
Continue to cook the vegetables, and brown the pork medallions directly on the grill. Cook for 3 minutes on each side for medium cooking
5. Remove pork medallions from the grill, place them into a serving dish and cover for a few minutes to rest.
Serve with vegetables and salad or rice.
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