New Taste Journal
Whole Grain · Whole Food · Big Flavors
Grilled Pork Tenderloin
and Collard Greens
1 Pork Tenderloin, about 16 ounces
Remove all visible fat from the pork.
Trim off any skin or tissue.
Slice pork into two inch pieces.
Each piece will weigh about 2 ounces.
Turn each piece over.
You will have one cut side facing up and the other facing down.
If this was a piece of beef, this cut would be the filet steak.
As pork it is commonly known as a medallion.
Take a small cleaver or meat mallet.
Gently pound the medallion into a thin steak.
Do not pound less than 1/4 inch thick.
Do this to all of the pork medallions.
Drizzle a teaspoon of oil over the pork.
Season with any spices that you like.
In this photo a Cajun spice is used.
You can simply just use salt and pepper or add any or all of the following: garlic powder, thyme, oregano, rosemary and so on.
Grill the pork for two minutes on one side.
Flip it over and repeat.
Flip it back over and grill for one minute.
Check pork to see if it is cooked by slicing into one piece.
Cook for another minute or two if needed.
Serving Size 4 oz
Servings Per Recipe 4
Calories from Fat 22
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 0g
Dietary Fiber 0g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.