Grill Skillet Garlic Herb Pork Medallions

This recipe came together beautifully on my Weber Searwood using the Lodge cast iron grill pan. I used Bear Mountain Gourmet Blend pellets to give the pork a subtle smoky flavor that paired perfectly with the garlic and herbs.

Ingredients

• 2 pork tenderloins (about 1.5–2 lbs total), sliced into 1.5-inch medallions
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon fresh rosemary or thyme (or 1 tsp dried)
• Salt and freshly ground black pepper, to taste
• Optional: squeeze of lemon or splash of balsamic to finish

Instructions

1. Preheat your Weber Searwood pellet grill to 400°F using Bear Mountain Gourmet Blend pellets.
2. Heat your Lodge cast iron grill pan on the grates as the grill preheats.
3. Toss pork medallions with olive oil, garlic, rosemary, salt, and pepper.
4. Once the pan is hot, lay down the medallions and sear for about 3–4 minutes per side, or until nicely browned and cooked to 145°F internally.
5. Rest the pork for a few minutes before serving. Finish with a squeeze of lemon or a splash of balsamic if desired.

Side Dishes

This dish was rounded out with a trio of fresh, flavorful sides that balanced out the meal perfectly:

• Cucumber & Cherry Tomato Salad – Crisp cucumbers and sweet cherry tomatoes tossed with olive oil, a splash of red wine vinegar, salt, pepper, and a little dried oregano.
• Sweet Potato Coins – Sliced about 1/4 inch thick, lightly oiled, seasoned with salt, pepper, and paprika, then roasted until tender and caramelized.
• Sautéed Green Beans with Garlic – Fresh green beans quickly sautéed in olive oil with minced garlic until bright green and just tender with a little snap left.