Marinated pork tenderloins medaillions with seasoned vegetables recipe 4801 63b6b7db-3f5c-424c-950c-52afa1c0e863 /media/wx3fqnwy/médaillons-de-filet-de-porc-marinés-et-légumes-assaisonnés.jpg Crazy Leeks Crazy Leeks 1/19/2024 8:00:00 a.m. 0 0 145 4 Plats principaux BBQ Meat, fish and seafood Leeks

Marinated pork tenderloins medaillions with seasoned vegetables

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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 of 250 g (2 cups) 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

Preparation

Side-by-side mode
  • 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.

Marinated pork tenderloins medaillions with seasoned vegetables

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 of 250 g (2 cups) 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

Preparation

Side-by-side mode
  • 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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