We clipped this recipe from the Chicago Tribune and tried it out last night. This recipe adapted from the book "Chef on a Shoestring," edited by Andrew Friedman, works for both grill and grill pan. It's a good choice for kids because the vegetables stay colorful and a bit crunchy, and because the parts work together but can be enjoyed apart.
Our notes on this recipe are in parenthesis. Note, we only used 1/3 of the pork called for in the recipe, but quartered the marinade and vegetable components. We also grilled zucchini in addition to the peppers and onions.
Marinated and Grilled Pork Medallions
Prep: 20 minutes
Marinate: 2 hours
Cook: 14 minutes
Makes: 8 servings
3 pork tenderloins, about 1 pound each (we used 1 that was about 3/4 lb before trimming off excess fat)
1 cup apple cider (used apple juice)
1/4 cup each: soy sauce, honey
2 tablespoons ketchup
1/2 teaspoon fresh ginger (we grated it)
2 red bell peppers, seeded, cut into wedges
2 onions, cut into wedges, skewered
1/4 cup vegetable oil
1/4 teaspoon coarse salt Freshly ground pepper
1. Cut the tenderloins into 1/2-inch-thick medallions. Combine the cider, soy, honey, ketchup and ginger in a bowl. Place the medallions in a large, flat dish; pour the cider mixture over them. Cover; marinate for at least 2 hours or overnight in the refrigerator. (We did overnight)
2. Heat grill or grill pan until hot. Brush the vegetables lightly with oil; season with salt and pepper to taste. Grill 8 minutes. (If you are using a grill pan, you will have to work in batches.) Remove the pork from the marinade, discarding marinade; drain pork for a moment. (We used our Griddler/Panini Press since it was cruddy outside. We opened it up flat for a dual grilling surface and it worked great.)
3. Grill the pork 3 to 4 minutes on each side over high heat to coincide with the end of the vegetable cooking time. (If you are using the grill pan, remove the vegetables and cover to keep warm while you cook the pork.) Watch the medallions closely; they will cook quickly because they are thinly sliced. Be sure the pork's juices run clear when removed from the grill. If they do not, return to the grill and cook for another 30 seconds or so on each side.
Per serving: 335 calories, 40% of calories from fat, 15 g fat, 4 g saturated fat, 113 mg cholesterol, 12 g carbohydrates, 38 g protein, 432 mg sodium, 1 g fiber