Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork tenderloin into 2.5 cm thick medallions and pat them dry with paper towels.

2. 2

   In a medium bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of sweet paprika, 4 minced cloves of garlic, 1 teaspoon of onion powder, 1 teaspoon of crushed caraway seeds, 1 teaspoon of dried marjoram, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of olive oil, then rub this mixture thoroughly over the pork medallions.

3. 3

   Peel and slice 2 large sweet potatoes into 1.5 cm thick rounds, then toss them in a separate bowl with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Preheat a charcoal grill to medium-high heat (approximately 200-230°C) and thoroughly oil the grates.

5. 5

   Grill the sweet potato rounds for 4-6 minutes per side, or until tender and lightly charred, removing them from the grill when cooked through.

6. 6

   Place the marinated pork medallions on the preheated grill and cook for 3-4 minutes per side, or until an internal temperature of 63°C is reached, ensuring they have a good char.

7. 7

   Arrange the grilled pork and sweet potato medallions on a serving platter, garnish with 2 tablespoons of fresh chopped parsley, and serve immediately with 0.5 cup of sour cream on the side if desired.