Greek-style pork medallions

GREEK-STYLE PORK MEDALLION

Portions : 4 - Preparation and marinating : 15 minutes to 12 hours - Cooking time : 14 to 18 minutes

Ingredients

• 1 Québec pork tenderloin, cut in half
• 125 ml (1/2 cup) olive oil
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) dried oregano
• 1 lemon, zest and juice
• 30 ml (2 tbsp.) honey
• salt and pepper to taste

Tomato salad

• 6 tomatoes, quartered
• 1 l (4 cups) boiled or roasted potatoes
• 250 ml (1 cup) olives
• 1 clove garlic, chopped
• 125 ml (1/2 cup) plain Greek yogurt
• 1 lemon, juice removed
• 1 red onion, thinly sliced
• 90 ml (6 tbsp) olive oil
• 5 ml (1 tsp.) burnt thyme
• 125 ml (1/2 cup) feta cheese, crumbled
• salt and pepper to taste

Preparation

1. In a bowl, combine olive oil, garlic, oregano, lemon zest and juice, honey, salt and pepper.
2. Add the pork pieces to the marinade and marinate for a few minutes to 12 hours.
3. Preheat barbecue to maximum
4. On the grill, sear the meat for 3 minutes on each side, then continue cooking indirectly, with the lid closed, for 8 to 12 minutes.
5. In a bowl, combine tomatoes, potatoes, olives, garlic, yogurt, lemon juice, onion, olive oil, thyme and feta. Check seasoning.
6. Trim pork tenderloin pieces on work surface.
7. Place the salad on a plate and spread the pork tenderloin over the top.