Barbecued Medallions of Pork

• 8 boneless pork loin slices, about 3 ounces each, trimmed of fat
• Salt to taste
• 2 tablespoons olive or vegetable oil
• 1/4 cup cider vinegar
• 2 teaspoons finely chopped garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon honey
• 1/2 teaspoon freshly ground black pepper

1. Preheat a charcoal grill or oven broiler.
2. Sprinkle salt over medallions of pork.
3. Combine all of the remaining ingredients in a mixing bowl and mix well.
4. Place pork in marinade and coat well on both sides.
5. Cover with plastic wrap and let stand in a cool place, not in the refrigerator, for 15 minutes.
6. Place medallions on grill or on the tray of oven broiler.
7. Cook about 5 minutes on one side, basting often.
8. Turn and continue cooking, basting often, on second side about 5 minutes more or until done.

pork loin, salt, olive, cider vinegar, garlic, chili powder, ground cumin, mustard, honey, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10010 (may not work)