Ingredients

• 2 boneless pork loins
• 1/4 cup chopped fresh rosemary leaves
• 1/4 cup minced shallots
• 5 cloves garlic, finely minced
• 1 tablespoon minced lemon zest
• 1/3 cup dry white wine
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup extra-virgin olive oil
• 1/3 cup Dijon mustard
• 1/4 cup oyster sauce
• 1/4 cup honey
• 1 teaspoon chipotle chili sauce

Instructions

1. Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.