Marinated pork tenderloins medaillions with seasoned vegetables

Author: Les Cultures de chez nous
Médaillons de filet de porc marinés et légumes assaisonnés
Preparation 130
Baking 15
Portions 4
Freezing No


  • 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • 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.

Chef's notes