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Begin by trimming the pork tenderloin, removing any excess fat and silver skin with a knife.
Slice the pork tenderloin into medallions by angling your knife upwards.
In a bowl, mix together the Dijon mustard, olive oil, minced garlic, pepper, steak spice, salt, and the juice of the lemon to create a marinade.
Place the pork medallions in the marinade and let them soak for at least 30 minutes, or longer if possible.
Since the long hots take longer to cook, start grilling them before the pork.
Grill the long hots until they are cooked through, then take them off the grill.
Before serving, season the long hots with salt, olive oil, and a splash of red wine vinegar.