Barbecued Pork Medallions with Olive Tapenade

4x⅓lb pork butterfly medallions
     or 4x¼lb pork loin medallion steaks
2 tbsps olive oil
1 tbsp lemon juice, fresh thyme leaves
¼ tsp ground black pepper
Olive Tapenade
2 tbsps olive oil
½ small onion, finely chopped
1 clove garlic, crushed
½ cup pitted black olives, finely chopped
2 anchovies, finely chopped
1 small, ripe tomato, peeled, seeded and chopped
2 tsps balsamic vinegar
1 medium red chili, finely chopped
1 tbsp chopped fresh basil leaves

1. Trim meat of excess fat and sinew.

2. Combine oil, lemon juice, thyme and pepper, brush over meat.

3. Place meat on lightly oiled flat plate or grill. Cook over medium heat for 5 minutes on each side or until tender. Serve with Tapenade.

4. Olive Tapenade: Heat the oil in small pan, add onion and garlic, stir until onion is tender. Add olives, anchovies, stir 1 minute to combine. Serve hot or cold.

Hint: If using pork loin medallion steaks, shape into rounds by securing thinner tail end to the medallion with toothpicks. Tapenade is a salty, strongly flavored accompaniment, ideal with meats such as pork which have a mild, subtle flavor. Other more traditional, full-flavored accompaniments are stewed prunes or apples and braised sauerkraut. Unless it is cooked carefully over a moderate heat, pork can become dry; because it is a close-textured meat, it also can become tough. Cuts such as those used in this recipe are done when the flesh feels fairly firm to the touch; it should still be juicy and a very fainted pink.

     Serves 4.