Recipe courtesy of Juan Rivas
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Grilled Pork Lion with Garlic Rosemary Marinade
Total:
8 hr 40 min
Prep:
20 min
Inactive:
8 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 40 min
Prep:
20 min
Inactive:
8 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

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. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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