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Lunch / Dinner

Stuffed Pork Medallions

Aptly named, pork tenderloin is simply the most tender cut of pork. And it’s perfectly sized for two — a one-and-a-half pound tenderloin provides two meals.

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Ingredients

FOR THE FILLING, COMBINE:

FOR THE PORK, SLICE:

Be sure to remove the silverskin — the inedible, thick connective tissue that sits on the tenderloin.

Instructions

Preheat grill to medium-high.

For the filling, combine olives, feta, oregano, and garlic.

For the pork, slice a 3-inch chunk from each end of the tenderloin and reserve for a later use. Slice center portion into four 3-oz. medallions. Cut a 1-inch slit in top of each and tie with kitchen string around circumference; season with salt and pepper and coat with oil. Grill medallions, slit side down, covered, until marks appear, 5 minutes; flip.

Stuff medallions with a heaping Tbsp. of filling. Grill medallions, stuffed side up, covered, until cooked through, 5 minutes more. Transfer medallions to a plate, tent with foil, and let rest 3–4 minutes. Grill lemon wedges, cut sides down, until slightly charred, 2–3 minutes. Remove string from medallions and serve with lemons.

For perfectly sized medallions, slice off the ends of the tenderloin, then cut four medallions from the center.

For perfectly sized medallions, slice off the ends of the tenderloin, then cut four medallions from the center.

Grill medallions, slit sides down first, then flip and stuff with filling, allowing excess to sit on top.

Grill medallions, slit sides down first, then flip and stuff with filling, allowing excess to sit on top.

Nutritional Facts

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