| Level: | Easy |
| Total: | 8 hr 40 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 boneless pork loins
- 1/4 cup chopped fresh rosemary leaves
- 1/4 cup minced shallots
- 5 cloves garlic, finely minced
- 1 tablespoon minced lemon zest
- 1/3 cup dry white wine
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup Dijon mustard
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1 teaspoon chipotle chili sauce
Instructions
- Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1403 |
| Total Fat | 74 g |
| Saturated Fat | 13 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 157 g |
| Cholesterol | 468 mg |
| Sodium | 840 mg |
Reviews
This recipe is awesome I had every ingredient except the chipotle so I substituted hot sauce. This is the best pork line I’ve ever made. I didn’t grill it I browned it on top of the stove then placed it in the oven can’t wait to make it with chipotle five stars all the way
This is my go to recipe for dinner with friends. The sauce is so amazing! Everyone I make it for absolutely loves it!
One of my favorite marinades, it’s a bit of work but makes a generous amount and is absolutely delicious! It also works well on flank steak. The directions call the loins to be cut into medallions and then marinated. This way the marinade gets into the entire piece of meat. I heat it on the stove after marinating to kill bacteria from the raw pork so it can be reused or frozen. It’s just too good to discard.
Only giving this three stars for right now – my pork is currently marinating. I will be back to revise my rating, but what is unclear to me is: Do you leave the 2 pork loins whole (marinate, cook and cut when serving) OR are you supposed to cut them into “medallions”, marinate and then cook them???? (I didn’t see the episode…)
I was unsure so I cut them into a little over 1 inch medallions and put them into marinade. Would love to know the “proper” technique though….