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Zesty Pork Medallions

 Zesty Pork Medallions
Some of our friends made up this marinade but weren't able to give me exact measurements. I experimented until I came up with this recipe, which tastes as good as theirs. —Patty Collins, Morgantown, Indiana
6-8 ServingsPrep: 5 min. + marinating Grill: 30 min. + standing


  • 2 cups salsa
  • 1/4 cup sugar
  • 4-1/2 teaspoons sweet-and-sour sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon green taco sauce
  • 2 teaspoons balsamic vinegar
  • Dash hot pepper sauce
  • 2 pork tenderloins (about 1 pound each)


  • In a small bowl, combine the first seven ingredients. Set aside 1 cup
  • for dipping; cover and refrigerate. Pour the remaining marinade into
  • a large resealable plastic bag; add pork. Seal bag and turn to coat.
  • Refrigerate overnight.
  • Prepare grill for indirect heat. Drain and discard marinade. Grill
  • pork, covered, over medium heat for 30-40 minutes or until a meat
  • thermometer reads 160°. Let stand for 10 minutes before slicing.
  • Warm reserved marinade; serve with pork.
  • Yield: 6-8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.