Ingredients
- 1 medallions
- 1/2 with broad side of chefs knife (thick)
- 400 gr pork tenderloin
- 60 ml dry wine (white)
- 60 ml olive oil
- 7 ml honey
- 10 ml lemon juice
- 1 gr tarragon
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. Serve immediately.
