Grilled Pork Medallions with Herb Marinade
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INGREDIENTS 8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat 2 tablespoons olive oil 3 tablespoons fresh lemon juice 1/4 cup dry white wine 1 tablespoon dry mustard 2 teaspoons finely chopped garlic 1 teaspoon ground cumin 1 tablespoon chopped fresh rosemary or 2 teaspoons dried 1 tablespoon chopped fresh sage or 2 teaspoons dried Salt and freshly ground pepper to taste 2 tablespoons butter Preheat charcoal or gas grill. Place each pork slice on a flat surface and pound lightly with a mallet or meat pounder. In a shallow dish large enough to hold the pork slices in one layer combine the oil, lemon juice, wine, mustard, garlic, cumin, rosemary, sage and salt and pepper to taste. Blend well. Add the pork slices and turn them in the marinade. Cover with foil and set aside until ready to cook. Place the medallions, reserving the marinade, on the grill and cook 3 to 4 minutes on the first side. Turn and cook 2 to 3 minutes on the second side. Continue cooking, turning them often, for a total of about 8 minutes, or until done. Do not overcook. Meanwhile, heat the marinade for 2 minutes. Add the butter and blend well. Transfer the pork slices to the marinade and cover with foil. Let the meat rest in a warm place for 5 minutes before serving. Serves 4