Get this recipe courtesy of MIS' Executive Chef Frank Marrara.
Cut the pork tenderloin, into 3- 2 oz medallions, marinade in refrigerator for an hour
Heat olive oil in small sauté pan
Sauté pork tenderloins, season with salt and pepper, thyme and fresh lemon juice, cook until the internal temperature of 130° F.
Clean vegetables, rub with olive oil, season with salt and pepper then grill
After the vegetables are grilled, cut vegetables on the bias, put into another sauté pan, cover to keep warm
Remove pork from the sauté pan, set aside
Melt butter in the pan, add Pinot Grigio, thyme and fresh lemon juice, reduce until nape.
Garnish the plate with the lemon zest.