Tangy Dijon Grilled Pork Medallions

Pork, the other white meat. You don’t always have to think of the standard pork chops and mashed potatoes, try this new version to get out of your cooking rut. Pork and dijon are like a match made in taste bud heaven.

Ingredients:

• 3/4 C jarred sliced pickled banana peppers

• 1/2 C Dijon mustard

• 3 tbls honey

• 4 (1″ thick) center cut boneless pork loin chops

• Kosher salt

• Freshly ground black pepper

Directions:

1. In a blender or food processor, combine banana peppers, mustard and honey. Blend until smooth and side aside 3 tbls for pasta sauce.

2. Pour remaining marinade into a large ziplock bag.

3. Season pork with S & P and toss em in the bag.

4. Seal the bag and smoosh the pork around so it’s equally covered by the marinade.

5. Marinate at room temp for up to 2 hours or in the fridge over night.

6. Remove pork from fridge 30 mins before cooking so it returns to room temp.

7. Heat grill to medium-high heat.

8. Remove medallions from bag and give them a gently shake to remove excess marinade.

9. Place on grill and let cook about 4 mins per side or until cooked through.

10. Remove from grill and loosely tent with foil and let meat rest for 5 minutes.

11. Serve with pasta.

This meal is so good and so crazy easy! Most of the ingredients for the marinade you have in your fridge right now. If you can’t find banana peppers you can use pepperchinis. Banana peppers are a little sweeter but the pepperchinis work just as well.

#pork