Recipe courtesy of Juan Rivas
Grilled Pork Lion with Garlic Rosemary Marinade
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1403
- Total Fat
- 74
- Saturated Fat
- 13
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 157
- Cholesterol
- 468
- Sodium
- 840
- Total: 8 hr 40 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 20 min
Ingredients
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
Directions
- 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.