Another recipe direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “Another great reason to pull out the grill! Great recipe with a ‘South of the Border’ flair that my [charter yatch] guests loved. The dish can be casual or elegant depending on how you plate it.”

Grilled Tex-Mex Tenderloin Pork Medallions

Makes 4 servings

Ingredients:

  • _ 4 lbs. Pork tenderloin, well trimmed

For Marinade:

  • _ 2 T. Olive oil
  • _ 4 lg. ripe Roma tomatoes
  • _ 1/2 C. cilantro, rough chop
  • _ 1 Red onion, chopped
  • _ 2 T. Lime juice
  • _ 3 Cloves garlic – slivered
  • _ 1 T. Cumin
  • _ 4 oz. Canned corn, drained
  • _ 1 t. Salt and Pepper (each)

Trim the tenderloins well and put whole into a ziploc bag. In a large non-metallic bowl mix all ingredients well. Pour into Ziploc and squish it all around. Seal it up and refrigerate for at least an hour. I usually do 3 hours, tops.
 
For Sauce:

  • _ 2 C. Sour Cream
  • _2 t. Garlic Powder
  • _ 2 T. Cumin
  • _ 2 T. Lime Juice
  • _ 1/3 C. Cilantro, Chopped
  • _ 1-1/2 t. White Pepper
  • _ Salt to taste

Mix everything together – this will need more salt than you think, but let it sit first.  Cover and refrigerate for at least an hour. Bring the sauce to room temperature prior to serving. Salt to taste.

To Grill and Serve:

  1. Preheat grill to high. Remove pork from Ziploc and scrape clean. Put marinade in a medium sauce pan and boil the crap out of it for at least 5 minutes. Use a thermometer to read 165 for 15 seconds and you‘re good. You may need to add a little chicken broth so it doesn‘t dry out.
  2. Place tenderloins on the grill and sear all the way around. About 5-6 minutes total.  Remove from grill and let rest. Lower grill heat to medium high. Slice pork into 2-inch medallions and return to grill until just a little pink is left in the middle, about 1-2 minutes per side. You can also cook the pork until well done, about 2-3 minutes per side.
  3. Remove meat from grill and cover to keep warm. The marinade can be served as a salsa as long as it‘s been boiled as indicated above.   
  4. Fan the pork out on the plate and serve the sauce over the top with the salsa on the side. This goes really well with roasted potatoes or a quesadilla with Cotija Cheese.