Prepare the marinade by combining all ingredients. Season with salt, pepper and dried chili flakes.
Add the pork loins into the marinade and rub all sides with the mixture. Rest the meat in the refrigerator for 6 hours or overnight.
To grill the pork; heat a skillet or an iron cast grill over a medium heat and sear the meat on both sides. Lower the heat and continue the cooking process until done.
Rest the meat under thin foil before serving.
Notes
Remove the medallions from the fridge 20 minutes before grilling the meat.
Resting the meat will tenderize the fiber of the cooked meat.
The fresher the herbs you use in the marinade the stronger and more intensive flavours you will get.