My husband and I recently went to Montana with my father in law and our friend Carrie (who took the photograph above). I premade this marinade and froze the pork before we left Seattle. We transported them (separately) in the cooler for the drive, and I put the pork into the marinade a few days later. Then we left it in the refrigerator while we went fly fishing for a couple of hours.
The place we were staying had an outdoor gas grill, so I made this for dinner when we got back. I served it with grilled zucchini and a spinach, tomato and pepper salad.
This is an awesome marinade for pork, but it would probably make almost any meat taste good.
Makes about 1 cup (enough to marinate two whole pork tenderloins)
1/2 white onion, chopped
1/2 cup chopped cilantro
2 tablespooons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons soy sauce*
* Note: For Whole30 compliance, omit the soy sauce
2 tablespoons balsamic vinegar
2 teaspooons dried ginger
1.5 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 pork tenderloins, approximately 1 pound each
Combine onion, cilantro, garlic, olive oil, lemon juice, soy sauce, balsamic vinegar, ginger, oregano, salt, nutmeg, and cinnamon in a bowl.
Cut pork tenderloin into 2-ounce pieces (about 1-1.5 inches thick) and place in bowl with marinade. Refrigerate for about an hour prior to cooking.
Tina’s Tip: Cut the pork medallions about the same size and thickness so they will cook evenly.
To cook, grill the pork medallions 3-4 minutes per side, turning once. (If you have a thermometer, you want the pork to reach an internal temperature of about 145 degrees.)
This recipe was given to me by a personal assistant of one of my clients. Thank you, Ester!