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Peppy Lemon-Seasoned Pork Medallions

Perk up your taste buds with these lemon, peppery pork medallions. Serve with a rice pilaf and grilled fresh asparagus and your meal is complete.

Recipe by: Chef Kent Rathbun of Abacus and Jasper's restaurants in Dallas, Texas

2 16 oz. pork tenderloins
2 ripe lemons
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon dry minced garlic
1 to 11/2 teaspoons cracked black pepper
1 Prepare a medium-hot fire in grill. Grate peel and squeeze juice from lemons. Stir peel into juice; set aside.
2 Cut each tenderloin into 6 pieces, making 1 1/2 - 1 3/4-inch-thick medallions; place in shallow dish or pie plate. Drizzle with oil and toss until pork is evenly coated.
3 Combine salt, garlic and pepper in small dish. Sprinkle over pork medallions in dish. Toss until evenly coated.
4 Grill pork medallions, cut sides down and uncovered, over direct heat for about 8-10 minutes or until the internal temperature reaches 160 degrees F., turning medallions over halfway during grilling. Transfer medallions to a clean, shallow serving dish. Pour lemon mixture over medallions and serve. Discard lemon juice mixture after serving.
Calories: 200 calories; Protein: 30 grams; Fat: 7 grams; Sodium: 1,020 milligrams; Cholesterol: 85 milligrams; Saturated Fat: 2 grams; Carbohydrates: 2 grams; Fiber: 0 grams
Courtesy of:
National Pork Board

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