Ingredients
- 2 boneless pork loins
- 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
Instructions
- 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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