Best Way to Grill Pork Medallions on a Charcoal Grill

Best Ways to Grill Pork Medallions

Updated in January 2026

Pork might not be one of the sexiest meats out there when compared to something like a grilled steak, but when it’s grilled correctly, pork tenderloin medallions are downright unbeatable. 

Juicy, flavorful, and fast-cooking, grilled pork medallions are one of the best meals you can make on a charcoal grill — as long as you don’t overcook them. 

Like all great meats, pork has been a staple in people’s diets, just like beef and chicken, for as long as we can remember. So if you’re looking to spice up your pork game, it’s time for us to introduce you to mouth-watering grilled pork tenderloin medallions. 

We’ll show you how to grill pork tenderloin medallions properly and savor them as the dish they were always meant to be.

What Are Pork Medallions?

Pork tenderloin, also known as pork fillet or Gentleman’s Cut, is a long, thin cut of pork coming from the eye of the loin. Pork medallions are lean, tender cuts from the tenderloin. 

They are a perfect option due to their affordable price tag while still remaining incredibly tasty.

Not only is pork tenderloin relatively inexpensive, but it is also one of the healthier cuts of meat. Alongside skinless chicken breast, pork tenderloin qualifies as “extra lean” by U.S. Department of Agriculture guidelines, boasting only 3 grams of fat per 3-ounce serving size. 

It is also rich in protein, thiamine, vitamin B6, phosphorus, niacin, riboflavin, potassium, and zinc.

Why Pork Tenderloin Medallions Are Perfect for the Charcoal Grill

 

Griller cleaning ash from a ceramic charcoal grill before cooking

Pork tenderloin medallions are made for charcoal grilling. They cook quickly, take on smoky flavor beautifully, and absorb marinades like a champ. When grilled over charcoal, they develop a rich, grilled crust while staying tender and juicy inside, as long as your heat stays consistent.

Because pork tenderloin is lean, temperature control and airflow matter more than with fattier cuts. That’s where the right grill setup makes all the difference. 

Using a Kick Ash Basket helps keep airflow moving evenly through your charcoal, which means steadier heat and fewer flare-ups. The result? Pork medallions that cook evenly, stay juicy, and actually live up to their potential. Not dried out, not overcooked, and definitely not boring.


Preparing Your Grilled Pork Medallions for the Grill

You usually cannot find pork tenderloin already cut into medallions, so you need to know how to prepare them yourself. Let’s walk through this process and go over some interesting ways to flavor your pork before you grill. 

  1. Trim the silver skin,

  2. Cut your pork medallions

  3. Brine, marinate, or rub.

Trim the Silver Skin

 

Removing the silver skin from a pork tenderloin before grilling

Silver skin can often be found on pork, beef, and lamb tenderloins, as well as the underside of ribs. It is a thin membrane of connective tissue. 

Unlike collagen, which turns into gelatin during cooking, silver skin does not break down, so it must be removed. If left attached, it would be tough and chewy when cooked, and would also make the tenderloin curl.

To remove the silver skin:

  • Select a very sharp paring knife, and make an incision on one end of the membrane. 

  • Once started, gently pull upward on the silver skin while slicing as close to the membrane as possible until it is fully removed. 

  • Discard. 

If you are still unsure whether you can cut the silver skin off yourself, you can ask your butcher to do it for you.

Cut Your Pork Medallions

 

Raw pork tenderloin medallions cut evenly and ready for grilling

After removing the skin, clean the tenderloin by trimming any loose ends. You can grill them alongside the medallions as tasty scraps for yourself. 

  • Slice the medallions into 1- to 2-inch pieces. 

  • Using the palm of your hand, gently flatten the medallions with the cut edges facing up and touching the cutting board. 

  • Before adding spices or marinades, use a handy meat mallet, also called a meat tenderizer, to break up the muscle fibers and tenderize the meat.

Brine, Marinate, or Rub

 

Seasoned pork tenderloin medallions prepared for grilling

Rub

If you don’t have the time to let the medallions marinate for hours, you can use a quick spice rub. It will still be delicious! We humbly recommend our Sweet Mama Bold BBQ Rub. Or just get crazy with your seasonings.

Marinade

If you have the time, marinating pork medallions will tenderize the meat and add extra flavor. Using ingredients such as soy sauce and vinegar helps to tenderize the medallions, while adding brown sugar or honey balances the acidity. 

When making marinades, be sure to reserve some as a finishing sauce. You can leave your medallions in the marinade for an hour, or even overnight. The longer you leave them in, the better the flavor. 

Here are some of our favorite marinades for pork:

  • Italian salad dressing, pineapple juice, brown sugar, and soy sauce

  • Olive oil, soy sauce, apple cider vinegar, brown sugar, ketchup, and garlic

  • Soy sauce, honey, garlic, and dry mustard

  • Try this incredible apple BBQ sauce for your pork medallion marinade.

Brine

Brining is a method of submerging meat in a mixture of salt and water to add extra moisture. 

Though marinades are strongly encouraged, brines might be the absolute best way to tenderize pork. Who doesn’t want their pork to be just a little juicier? 

The basic ratio for a brine is 1 tablespoon of salt to 1 cup of water. Try this guide to brining pork tenderloin. 

You can also add a sweetener to your brine by adding ½ cup per gallon. Even more, add herbs and spices that you like. 

Once you have thoroughly brined your tenderloin, you can then pat it dry and cut it into medallions. Remember that you will not need to season it with salt afterward since the salt has already infused during the brining process.

Grilled Pork Tenderloin Medallions Recipes

We’ve already given you a good run-down of how to prepare your grilled pork medallions, but now let’s check out some different recipes that might interest you.

Bacon-Wrapped Pork Tenderloin Medallions

Okay, okay, we know we went on and on about how lean and healthy grilled pork medallions were, but why not get a little naughty with them? We think bacon always makes everything a little bit better. Try one of our favorite ways to make pork medallions with this grilled, bacon-wrapped pork tenderloin medallions recipe:

Ingredients

  • Pork tenderloin medallions (1–1½ inches thick)

  • Your favorite spice rub

  • Low-sodium bacon (1 slice per medallion)

  • Cooking oil (for greasing the grill)

  • Toothpicks (optional)

Directions

  • Season pork medallions generously with your favorite spice rub.

  • Wrap one slice of low-sodium bacon around each medallion.

  • Tuck the end of the bacon into itself to secure, or use a toothpick if needed.

  • Preheat charcoal grill to medium-high heat and lightly oil the grates.

  • Place medallions on the grill and cook for about 20 minutes, flipping every 5 minutes.

  • Grill until internal temperature reaches 145–150°F.

  • Remove from the grill and let ’em rest, then get after it

Prosciutto-Wrapped Pork Tenderloin Medallions

If bacon is the rowdy friend at the party, prosciutto is the smooth one that shows up with good wine. This version keeps things simple but elevated, pairing pork tenderloin with fresh herbs, citrus, and just enough heat to make it interesting. It’s proof that pork medallions can clean up real nice on the grill.

Ingredients

For the Herb Lemon Sauce

  • Extra virgin olive oil

  • Fresh lemon juice

  • Fresh sage, minced

  • Fresh rosemary, minced

  • Fresh garlic, minced

  • Lemon zest

  • Kosher salt

  • Red pepper flakes

For the Pork

  • Pork tenderloin, trimmed and sliced into medallions

  • Olive oil

  • Kosher salt

  • Black pepper

  • Thinly sliced prosciutto (1 slice per medallion)

  • Kitchen string (optional, if needed)

Directions

  • Preheat your charcoal grill to medium-high heat and lightly oil the grates.

  • In a shallow dish, whisk together olive oil, lemon juice, herbs, garlic, lemon zest, salt, and red pepper flakes to make the sauce.

  • Lightly coat pork medallions with olive oil and season with salt and black pepper.

  • Wrap each medallion with a slice of prosciutto, securing with kitchen string if needed.

  • Place medallions on the grill and cook, covered, flipping once, until the internal temperature reaches 145°F (about 5 minutes per side).

  • Transfer medallions to the herb lemon sauce and let them rest for 3–4 minutes, turning to coat.

  • Remove string, spoon extra sauce over the top, and get after it.

How Long to Grill Pork Tenderloin Medallions

Cooking times for grilled medallions vary depending on how thick you slice them. For medallions sliced at about 1 ½ inch thickness, grill them for about 10 to 12 minutes. Be sure to flip them halfway.

Do you often find that pork tastes dry? You chew and chew, but it just feels like rubber, and it can be especially hard to swallow. One of the disappointing aspects of pork is how quickly it can dry out on the grill. The best way to prevent this is not to overcook it.

Preheat the grill to medium-high heat. Make sure to work on a clean grill with good airflow (don’t forget to empty your Kick Ash Can and clear ash buildup before cooking).

 Brush the grill grate with oil. Keep your grill surface temperature at about 450 degrees-- no more than 500. Keep in mind that the surface temperature may not match what the thermometer hood gauge reads.

As noted, grill them for about 10 to 12 minutes, flipping about halfway through. 

What Temperature Should Pork Medallions Be Cooked To?

The optimum temperature for cooking pork is medium-rare, which reads at 145 degrees. The USDA requires a minimum reading of 145 degrees for safe eating. Due to the inconsistency of cuts and varying grill temperatures, we strongly recommend checking the internal temperature for doneness with a meat thermometer. The pork will be tender and juicy, with just a little pink in the middle, but that is okay. 

If you prefer your meat to be a little more cooked, go for 160 degrees, which is considered medium. 

After taking the medallions off the grill, always make sure to let the pork rest for at least 5 minutes, allowing the juices to redistribute throughout the meat.

Time to Get Cooking

Now that we’ve officially made grilled pork medallions sexy, it’s time to fire up the grill. A clean setup and steady airflow go a long way toward keeping lean cuts like pork juicy and stress-free.

If you want an easier, more consistent cook, take a look at the Kick Ash Basket and Kick Ash Can for your grill. And if you’re hungry for more ideas, join the Kick Ash Basket Facebook group to see what other grillers are cooking right now.