Recipe courtesy of Juan Rivas

Grilled Pork Lion with Garlic Rosemary Marinade

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  • Level: Easy
  • Total: 8 hr 40 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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2 boneless pork loins

Mustard-garlic rosemary marinade:

1/4 cup chopped fresh rosemary leaves

1/4 cup minced shallots

5 cloves garlic, finely minced

1 tablespoon minced lemon zest

1/3 cup dry white wine

1/3 cup freshly squeezed lemon juice

1/3 cup extra-virgin olive oil

1/3 cup Dijon mustard

1/4 cup oyster sauce

1/4 cup honey

1 teaspoon chipotle chili sauce


  1. Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once. 
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