Tuscan Flank Steak
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh rosemary sprigs
- 1 Tbsp. roasted garlic
- 1 Tbsp. sea salt
- 1 Tbsp. cracked black pepper
- 1 tsp. Dijon mustard
- 4 Pork Medallions
- Combine all ingredients except pork in shallow pan. Add medallions, making sure to coat all sides with marinade. Cover and refrigerate at least 2 hours.
- Heat grill to high.
- Brush grates with olive oil. Grill medallions until internal temperature reaches 145° F. Let stand several minutes before serving.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.