Kent Rathbun Recipe for Grilled Pork Filet | Food and Beverage Today

Chef share this signature Kent Rathbun recipe
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Signature Recipes

Grilled Pork Filet

Created by Kent Rathbun, owner chef of Abacus Restaurant, Dallas and Jasper's, in Plano and Austin, Texas

Serves: 8

Prep Time: 25 minutes

These 3-bite pork medallions have a great "tang" from the lemon and a bite from the pepper; the kosher salt and garlic combination balances all the flavors. This preparation technique creates fork tender, deliciously moist pork.


  • 2 to 2 ¼ lbs. - Pork tenderloin
  • 1/3 cup - Olive oil
  • 4 Tbsp. - Diamond Crystal® kosher salt
  • 4 Tbsp. - Black pepper
  • 2 Tbsp. - Granulated garlic
  • 1 Tbsp. - Sugar
  • 8 medium - Lemons


  1. Slice each tenderloin into medallions, each medallion 2" to 3" thick. Dip each medallion into oil, coating evenly.
  2. Set aside on a cookie sheet lined with waxed paper.
  3. Combine Diamond Crystal® kosher salt, pepper, garlic and sugar in small dish, blending well.
  4. Sprinkle meat with spices, covering both sides evenly.
  5. Place all medallions on a medium hot grill. Grill until medium rare or to desired temperature. Do not overcook these tiny medallions.
  6. Zest each lemon using caution to remove only the yellow peel and not the bitter, white pith of the lemon.
  7. Slice lemons in half and juice them.
  8. As hot pork is removed from grill, rub both sides of each medallion with lemon zest and sprinkle heavily with lemon juice.
  9. Place hot medallions on a platter, and drizzle with remaining lemon juice.
  10. Serve hot or room temperature.

Serving Suggestions

  • Substitute lime or orange zest and juice for the lemon zest and juice.
  • Serve with grilled asparagus sprinkled with lemon juice and Diamond Crystal® kosher salt.
  • Tenderloin can be seared and cooked on the stove top in a large, hot skillet, if grilling is not an option.

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