Tender pork loin medallions, seasoned with fresh sage and cracked black pepper, are smoked for a delicate, savoury flavour. A quick and impressive main course.
Ingredients
about 150g each
roughly chopped
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smokeandsoil.com/recipes/smoked-pork-loin-medallions-with-sage
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Pork loin is a lean source of protein, and this recipe is low in carbohydrates.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
350
kcal
45g
protein
5g
carbs
15g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Pork
Pat the pork medallions dry with a paper towel. Rub them all over with olive oil, then season generously with sea salt, coarsely ground black pepper, and the chopped fresh sage. Ensure the seasoning coats all sides of the meat.
Smoke the Medallions
Place the seasoned pork medallions on the smoker away from direct heat. Close the lid and smoke for 15-20 minutes, or until the internal temperature reaches 60°C (140°F). The cooking time will vary depending on the thickness of the medallions and the exact temperature of your smoker.
Sear and Rest
If you have a two-zone setup, move the medallions over to the direct heat for a minute on each side to get a good crust. If not, you can do this in a hot cast-iron pan. Once seared, remove the pork from the heat and let it rest on a board for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is moist and tender.
Health Notes
Pork loin is a lean source of protein, and this recipe is low in carbohydrates.
Per serving (estimate)
350
kcal
45g
protein
5g
carbs
15g
fat
