Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note: This recipe requires advance preparation.
1 (9-ounce) pork tenderloin chateaubriand
1/4 cup clover honey
1/4 cup Dijon-style mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1 teaspoon Ancho chile powder
Using a sharp boning knife, remove silverskin from tenderloin. Slice the tenderloin into 1/2-inch medallions.
In a large bowl, stir together the honey, mustard, salt, pepper, cloves, and chile powder. Add the meat and turn to coat. Cover and refrigerate, turning the meat occasionally, for at least four hours.
Prepare the grill for medium-high direct cooking. Cook medallions, covered, about two to three minutes per side or to an internal temperature of 155 degrees F. Remove medallions from the grill, tent with foil, and keep warm in a low oven until service. (These medallions could also be broiled five to six inches from the heat source for two to three minutes per side.)
Yield: 2 servings
Heat Scale: Mild