Pork Medallion Marinade Recipe

Grilled Balsamic Pork Kebabs Low Carb Cook At …

WEB6 days ago · Season & assemble the skewers. Add the bell peppers, zucchini, onion and pork pieces to a large bowl. Drizzle with half of the …

1. Do the prep work. If using wooden skewers, soak the skewers in water for about an hour. Preheat your grill to medium heat, about 375° - 400° F. Wash and slice the zucchini into rounds. Dice the red onion into 1 inch pieces. Remove the stem and seeds from the bell peppers and cut them into bite sized pieces. Slice the pork into bite-sized pieces.
2. Make the salad dressing / marinade. Mix the balsamic vinegar, oil, and Italian seasoning together. Season to taste with salt and pepper.
3. Season & assemble the skewers. Add the bell peppers, zucchini, onion and pork pieces to a large bowl. Drizzle with half of the marinade/salad dressing, and toss to mix and coat each piece. Thread the meat and vegetables onto each skewer.
4. Grill the kebabs. Lay the skewers on the grill, and cook for about 10 minutes. Turn the kebabs every 2-3 minutes, until they’re lightly charred on all sides and cooked through. Use a meat thermometer to check the internal temperature of the pork, to ensure it’s cooked through to 145° F.Once the pork reaches temperature, set the skewers aside and allow them to rest for at least three minutes. Transfer the kebabs to a platter to rest for at least 3 minutes, then sprinkle with sliced fresh basil and a little salt and pepper.

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Keto Pork Tenderloin Medallions With Balsamic Glaze

WEBAug 5, 2021 · Bring to a boil. Step #4: Add the keto pork medallions back to the pan and simmer until just cooked through. Add the tenderloins …

1. Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
2. Trim any extra fat off of the pork tenderloin then cut into 1 1/2 - 2 inch medallions.
3. Heat oil in a large skillet over medium-high heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd pan, cook in batches if needed. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once pork is browned, set aside on a serving platter.
4. Add the balsamic vinegar and chicken broth to the hot skillet and bring to boil, scraping up all the bits on the bottom of the pan. Reduce heat to medium and add pork back to skillet. Simmer until the pork is no longer pink in the middle, 3 - 4 minutes. *NOTE- If the bottom of the pan is burned for some reason, rinse it out before adding the vinegar and broth, otherwise the entire dish will taste burned!

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Grilled Pork Tenderloin with Creamy Mustard Sauce

WEBDec 29, 2018 · Combine the olive oil, Dijon mustard, oregano, salt, and pepper in a plastic bag. Add the pork pieces and marinate for 30 …

1. Cut pork tenderloin into 2 inch pieces and use a mallet to pound the pork pieces to approximately 1 inch thick.
2. Combine the remaining ingredients (except for the butter and parsley) in a saucepan and bring to boil over medium heat. Reduce and simmer for 10 minutes until thickened. Add the butter and melt at the end for a glistening sauce.

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