Tuesday, July 26, 2011

Grilled Pork Medallions with Lemon and Rosemary

Hey kids! Mama's been traveling and so I've been a slacker about posting to my blog. However, after traveling about I was really looking forward to cooking in my own kitchen again. Since it's summer right now (and it is BLAZING hot out), I wanted to make something satisfying, without turning on my oven. Also, we still don't have our grill outside, so I love to use my grill pan on my stove top. I have 2 kinds of pans - a round and a rectangular shaped one as well. They both serve different purposes, but for this recipe I used my rectangular one over both gas burners (it gets really hot - just the way it needs to be for a good sear on the meat).

As I sat down to eat this meal, I realized that in my joy of cooking, I neglected to take pictures of my process!! So, I apologize, but frankly, it's all so easy that I think you'll be just fine when you make this.

Here's my plate before I devoured it:

Here's how to do it:

1 small
boneless pork loin, cut into 2 inch thick medallions
1 clove
garlic, minced

juice of 1 lemon
1/4 C
olive oil, extra virgin
(each) fresh rosemary and parsley, chopped fine.
1 tsp
kosher salt
1/2 tsp
black pepper, freshly ground

yellow onion, sliced thick
package of FRESH green beans - preferably, haricot verts - they are smaller and more tender.
fresh red (sweet) peppers

1 can
cannellini beans (white navy beans)

juice of 1/2 lemon
1/4 C
olive oil, extra virgin
1/4 C
freshly chopped parsley, thyme and oregano (fresh only!)
green onions, sliced lengthwise, then chopped
clove garlic, minced
salt and pepper to taste

1.   Heat your grill pan on medium-high for at least 5 minutes.

2.   In a zip bag or dish, place pork medallions with the rest of the marinade ingredients. Massage the marinade into the pork, cover and let sit while you prepare the veggies.

3.   Put onion slices on grill. Brush with a little olive oil and salt and pepper. Turn when grill marks appear. Set aside to keep warm.   

4.   Put red peppers directly onto flame (gas stovetop only!!) Cook, turning, until peppers are completely blackened and charred all over. Wrap each in paper towel and let sit to steam for a couple of minutes, until cool enough to handle. Rinse under water to peel off skin and take out the seeds. Chop into slices.

5.  Wash green beans and put them in a microwave safe dish. Cover and vent. Cook on high for 3-4 minutes. Put aside to keep warm.

6.  Open the can of beans and rinse in a colander. Mix beans with the rest of the ingredients plus the sliced red peppers.

7.  Put medallions on hot grill for 3 minutes each side. Don't lift or mess with them for those 3 minutes. Let em get a nice sear! After grilling, let the meat rest for another 3-5 minutes or so on a plate or in a bowl, covered with foil.

8.  Eat!!

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