Barbecued Medallions of Pork
Published November 7, 1989
- Total Time
- 40 minutes
- Rating
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Ingredients
8 boneless pork loin slices, about 3 ounces each, trimmed of fat
Salt to taste
2 tablespoons olive or vegetable oil
¼ cup cider vinegar
2 teaspoons finely chopped garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon honey
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (4 servings)
4 grams carbs; 109 milligrams cholesterol; 366 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 1 gram fiber; 474 milligrams sodium; 37 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a charcoal grill or oven broiler.
- Step 2
Sprinkle salt over medallions of pork. Combine all of the remaining ingredients in a mixing bowl and mix well. Place pork in marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not in the refrigerator, for 15 minutes.
- Step 3
Place medallions on grill or on the tray of oven broiler. Cook about 5 minutes on one side, basting often. Turn and continue cooking, basting often, on second side about 5 minutes more or until done.
Private Notes