Marinated pork tenderloin medallions with seasoned vegetables
- 907 g to 1.4 kg (2 to 3 lb) of pork tenderloins, cut into pieces of 2.5 cm (1 inch) thick
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced 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
- 60 ml (1/4 cup) of honey
- 60 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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Whisk together all marinade ingredients. In a large covered dish (or a resealable plastic bag), marinate the pork tenderloin medallions in the refrigerator for at least 2 hours (ideally all day or overnight).
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Chop the vegetables, coat them with olive oil in a bowl and season with salt, pepper, and dried oregano. Toss well to coat all vegetables with seasoning.
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Preheat the barbecue to 400°F (200°C).In a barbecue pan, cook the vegetables for 5 to 6 minutes. Stir occasionally.
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Continue to cook the vegetables, and sear the pork medallions directly on the grill. Cook for 3 minutes on each side for medium-rare.
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Remove the pork medallions from the grill, place them on a serving dish and cover loosely with foil for a few minutes to rest.
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Serve with vegetables and salad or rice.
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