1 1/2 lb pork tenderloin
1/4 c dry white wine
1/4 c olive oil
2 T lemon juice
1 1/2 t honey
1/2 t tarragon
1 black pepper, freshly Ground
Cut pork tenderloin crosswise into 1″ medallions.
Place cut side down and flatten to 1/2″ thick with broad side of chef’s knife or rolling pin.
In medium bowl, whisk together the wine, olive oil, lemon juice, honey, tarragon and pepper.
Place pork medallions in marinade.
Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator.
When coals are ready, place medallions, cut side down, on grill.
Cook over medium heat about three minutes, or until juices rise to the surface.
Turn and grill on other side three or four minutes, or until no longer pink.