- 3/4 cup [190 mL] freshly squeezed lemon juice
- 1/2 cup [125 mL] soy sauce
- 6 tablespoons [90 mL] honey
- 2 small peeled French shallots, halved
- 2 bay leaves, crumbled
- 1/2 teaspoon [2.5 mL] salt
- 2 teaspoons [10 mL] freshly ground black pepper
- 1 teaspoon [5 mL] dry mustard
- 1 tablespoon [15 mL] freshly minced ginger
- 1 teaspoon [5 mL] freshly chopped parsley
- 1 [3-pound / 1.4-kg] pork filet
- Vegetable oil, for the barbecue rack
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- Into a food processor using the metal blade, puree together freshly squeezed lemon juice, soy sauce, honey, French shallot halves, crumbled bay leaves, salt, freshly ground black pepper, dry mustard, freshly minced ginger and freshly chopped parsley.
- Transfer pork filet into a glass dish before pouring in lemon juice mixture.
- Turn filet over to well coat filet with marinade.
- Cover dish with plastic wrap; leave pork to marinate, refrigerated, overnight.
- Preheat barbecue to high intensity; brush barbecue rack with vegetable oil.
- Drain pork filet reserving marinade then arrange drained pork filet onto hot barbecue rack; lower temperature to medium-low.
- Barbecue turning every 5 minutes to brown pork filet on all sides, for approximately 20 minutes.
- Transfer pork filet onto a warm plate; leave to rest for 5 minutes, before slicing into medallions.
- Meanwhile, into a casserole onto barbecue burner if possible or on the stove, bring reserved marinade to a boil.
- Leave marinade to boil until just a little evaporated, for approximately 5 minutes.
- Serve pork medallions, along with sauce.
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