1-1/2 pounds pork tenderloin -- fat and
- sinew removed
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoon lemon juice
1-1/2 teaspoons honey
1/2 teaspoon tarragon
freshly ground black pepper
Instructions:
1. Preheat grill. Cut pork tenderloin crosswise into 1" medallions.
Place cut side down and flatten to 1/2" thick with broad side of chef's
knife or rolling pin. 2. In medium bowl, whisk together the wine,
olive oil, lemon juice, honey, tarragon and pepper. Place pork medallions
in marinade. Turn and marinade at room temperature for 15 minutes
or up to two hours in refrigerator. 3. When coals are ready, place
medallions, cut side down, on grill. Cook over medium heat about three
minutes, or until juices rise to the surface. Turn and grill on other
side three or four minutes, or until no longer pink. 4. Serve immediately.
