Grilled Pork Medallions with Vegetables and Oranges

Ingredients

• 700 g pork tenderloin
• 500 g cherry tomatoes
• 2 yellow bell peppers
• 1 bundle young carrots
• chopped parsley
• 2 small red chilies
• 3 red onions
• extra virgin olive oil
• 2 Organic lemons
• 2 organic oranges
• Salt
• pepper (from grinder)
• 2 tbsp white balsamic cream

Instructions

1. 1.

   Slice the pork tenderloin into thick medallions. Wash the cherry tomatoes. Clean the bell peppers, halve them, remove seeds and cut into thick strips. Peel the carrots and leave the stem end attached to the greens. Halve the chilies lengthwise, deseed and slice into thin strips. Peel the onions and cut into thick wedges. Wash the lemons and oranges, then cut their peels into wedges.

2. 2.

   Place the pork, bell pepper strips, cherry tomatoes, onion wedges, carrots, and citrus peel wedges on a hot grill (preferably a wood-fired grill or under an oven rack) and grill for about 10 minutes, turning frequently. Turn the vegetables and fruit slices regularly. Arrange the grilled items on a plate, season with salt and pepper, sprinkle with chilies and parsley, drizzle with 2–3 tbsp olive oil and the balsamic cream. Serve immediately.