Grilled Pork Slices with Rosemary
Grilled Pork Slices with Rosemary
Ingredients
For the Pork
- 1 1/2 pounds pork loin, sliced into 1/2-inch thick medallions
For the Rosemary Marinade
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Grilling
- 1 tablespoon olive oil, for the grill or pan
Instructions
- 1
Pat the pork medallions dry with paper towels. This helps achieve a better sear.
⏱️ 2 min
- 2
In a medium bowl, whisk together the chopped fresh rosemary, minced garlic, 1/4 cup olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the marinade.
⏱️ 3 min
- 3
Place the pork medallions in the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 15 min
- 4
Preheat your grill to medium-high heat (about 400-450°F) or a large cast-iron skillet over medium-high heat. Lightly brush the grill grates or skillet with 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min•🌡️ 425
- 5
Remove the pork from the marinade, allowing any excess to drip off. Place the pork medallions on the hot grill or in the skillet. Cook for 3-5 minutes per side, depending on thickness, until a beautiful caramelized crust forms and the internal temperature reaches 145°F.
⏱️ 8 min•🌡️ 425
- 6
Transfer the grilled pork slices to a cutting board. Tent loosely with foil and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful pork.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pork Slices with Rosemary
Ingredients
For the Pork
- 1 1/2 pounds pork loin, sliced into 1/2-inch thick medallions
For the Rosemary Marinade
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Grilling
- 1 tablespoon olive oil, for the grill or pan
Instructions
- 1
Pat the pork medallions dry with paper towels. This helps achieve a better sear.
⏱️ 2 min - 2
In a medium bowl, whisk together the chopped fresh rosemary, minced garlic, 1/4 cup olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the marinade.
⏱️ 3 min - 3
Place the pork medallions in the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 15 min - 4
Preheat your grill to medium-high heat (about 400-450°F) or a large cast-iron skillet over medium-high heat. Lightly brush the grill grates or skillet with 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min•🌡️ 425 - 5
Remove the pork from the marinade, allowing any excess to drip off. Place the pork medallions on the hot grill or in the skillet. Cook for 3-5 minutes per side, depending on thickness, until a beautiful caramelized crust forms and the internal temperature reaches 145°F.
⏱️ 8 min•🌡️ 425 - 6
Transfer the grilled pork slices to a cutting board. Tent loosely with foil and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful pork.
⏱️ 5 min