The Chef: Kent Rathbun
"When I don’t have Diamond Crystal® kosher salt available, I feel my recipes are not 100%. I’m lost without it."
Grilled Pork Fillet
Created by Kent Rathbun, owner chef of Abacus Restaurant, Dallas and Jasper's, in Plano and Austin, Texas
These 3-bite pork medallions have a great "tang" from the lemon and a bite from the pepper; the kosher salt and garlic combination balances all the flavors. This preparation technique creates fork tender, deliciously moist pork.
Serving Size: 8
Prep Time: 25 minutes
Ingredients
- 2 to 2 ¼ lbs. - Pork tenderloin
- 1/3 cup - Olive oil
- 4 Tbsp. - Diamond Crystal® kosher salt
- 4 Tbsp. - Black pepper
- 2 Tbsp. - Granulated garlic
- 1 Tbsp. - Sugar
- 8 medium - Lemons
Directions
- Slice each tenderloin into medallions, each medallion 2" to 3" thick. Dip each medallion into oil, coating evenly.
- Set aside on a cookie sheet lined with waxed paper.
- Combine Diamond Crystal® kosher salt, pepper, garlic and sugar in small dish, blending well.
- Sprinkle meat with spices, covering both sides evenly.
- Place all medallions on a medium hot grill. Grill until medium rare or to desired temperature.
- Do not overcook these tiny medallions. Zest each lemon using caution to remove only the yellow peel and not the bitter, white pith of the lemon.
- Slice lemons in half and juice them.
- As hot pork is removed from grill, rub both sides of each medallion with lemon zest and sprinkle heavily with lemon juice.
- Place hot medallions on a platter, and drizzle with remaining lemon juice.
- Serve hot or room temperature.
Serving Suggestions
- Substitute lime or orange zest and juice for the lemon zest and juice.
- Serve with grilled asparagus sprinkled with lemon juice and Diamond Crystal® kosher salt.
- Tenderloin can be seared and cooked on the stove top in a large, hot skillet, if grilling is not an option.