Grilled Pork Medallions Recipe: Tender Cuts With Garlic-Herb Marinade

I developed this method after years of perfecting pork on the grill, focusing on tender cuts that stay juicy. The garlic-herb marinade transforms simple medallions into restaurant-quality dishes.

High heat sears the outside while keeping the inside moist. This technique works for weeknight dinners or impressing guests at a backyard cookout.

Ingredients for Grilled Pork Medallions

Tender pork tenderloin meets a vibrant garlic-herb marinade for restaurant-quality medallions every time.

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The pork tenderloin is the foundation here. Look for even coloring and minimal fat—this cut stays tender even at high heat. Most grocery stores carry it pre-trimmed, but check for any remaining silver skin (it’s tough and doesn’t soften). For the herbs, Whole Foods or local farmers markets often have the freshest rosemary and thyme, but supermarket options work if they’re bright and aromatic (avoid wilted bunches).

No fresh herbs? Dried at one-third the amount works, but the flavor won’t be as bright. Out of Dijon? Whole-grain mustard adds nice texture, though the flavor’s slightly milder. Honey can be swapped for maple syrup or brown sugar—just dissolve it first. The vinegar is flexible too: apple cider or balsamic both work, but red wine vinegar’s tang is ideal for balancing the richness.

Marinate the pork for at least 2 hours (overnight’s even better). Cooked medallions keep in the fridge for 3-4 days—reheat gently to avoid drying out. The marinade itself won’t keep, but you can prep the herbs and garlic a day ahead (store in olive oil to prevent browning).

Step-by-Step Instructions for Grilled Pork Medallions

Here is the method to achieve perfectly tender grilled pork medallions with a bold garlic-herb profile.

Step 1: Prepare the Garlic-Herb Marinade

In a medium bowl, whisk together the 0.25 cup olive oil, 2 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1 tbsp honey, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp lemon zest, and 1 tbsp lemon juice until fully emulsified.

Add the 4 cloves minced garlic cloves, 2 tbsp fresh rosemary, and 1 tbsp fresh thyme leaves, stirring to distribute the herbs evenly. The marinade should be fragrant and slightly thick from the mustard and honey. Real talk: the acidity from the vinegar and lemon will help tenderize the pork while the herbs infuse deep flavor.

Step 2: Marinate the Pork Medallions

Place the 1.5 lb pork tenderloin (already trimmed and cut into 1-inch medallions) in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are fully coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. This extended marination allows the flavors to penetrate deeply. I’ve found that turning the bag or stirring the pork occasionally ensures even coverage and maximum flavor absorption.

Step 3: Grill the Medallions to Perfection

Preheat your grill to medium-high heat (about 400°F). Remove the pork from the marinade, shaking off any excess, and discard the remaining marinade. This prevents flare-ups and ensures even cooking.

Place the medallions on the grill grates and cook for 4-5 minutes per side until they develop a beautiful char and reach an internal temperature of 145°F. Avoid moving the medallions too soon—let them sear undisturbed to create those coveted grill marks. The pork is done when it feels slightly firm to the touch but still yields to gentle pressure.

Step 4: Rest and Serve

Transfer the grilled medallions to a clean plate and tent loosely with foil. Let them rest for 5-10 minutes to allow the juices to redistribute throughout the meat. This step ensures each bite is juicy and flavorful rather than dry.

Serve the medallions warm, garnished with any remaining fresh herbs if desired. The exterior should have a slight char with a tender, moist interior. This method guarantees the promised tenderness while delivering a robust, aromatic flavor in every bite.

Perfect Pairings for This Recipe

Wine Pairings

A crisp Pinot Noir from Oregon complements the garlic and herbs beautifully. The bright acidity cuts through the richness. I also love a Grenache for its red fruit notes that echo the pork’s natural sweetness. 🍷

Beer Options

An amber ale like Fat Tire or a German Märzen offers malt sweetness that pairs well. For lighter options, a pilsner with citrus notes refreshes the palate between bites. I grab these from local craft breweries near the coast.

Side Dish Ideas

Grilled asparagus tossed with olive oil and lemon zest enhances the meal’s spring flavors. Roasted baby potatoes with rosemary and garlic echo the marinade’s herbs. Both are staples at my backyard cookouts.

Fresh Salad

A simple arugula salad with lemon vinaigrette adds peppery contrast. Toss 4 cups baby arugula with 2 tbsp olive oil and 1 tbsp lemon juice. The acidity balances the pork’s richness perfectly. 🥗